14 August 2007

Peach Sorbet with Beer

The nature of beer rating/blogging dictates that you'd usually rather rate a new beer than drink another bottle of one you've already tried. This is made worse for me by the fact that I rarely drink more than one beer in a sitting. The solution? Cooking with beer.

I decided to modify a recipe for Bellini Sorbet from Liddell and Weir's book Frozen Desserts (recommended for those with an experimental side). The book calls for 375 ml of Prosecco. Not wanting to spend $10 for a quart of sorbet, I decided to use a bottle of Ithaca Apricot Wheat.

Blend together four large peaches, skinned* and stoned, and one cup simple syrup#, then push through a sieve. Stir in the strained juice of one lemon. Chill. When cold, stir in 10 ounces of cold fruit beer and pour into your ice cream machine. As always, the output from the machine will have to go into the freezer before serving.

What's it taste like? It tastes like peach sorbet made with beer. If I were more energetic, I'd see how it tastes with the champagne, or possibly other fruit beers, to find the ideal mix. As is, it's pretty good.

*skin peaches by boiling in water for about 45 seconds.
#stir together 1 cup water and 1 1/4 cups sugar (you'll have more than you need). It will go quicker if you heat it up first.

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