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[Photograph: Stacy Newgent]

Brewers have been fermenting sour beers with stone fruits and berries for centuries but it's Jeni Britton Bauer, the ice cream mastermind behind Jeni's Splendid Ice Creams at Home who had the good sense to bring them together in ice cream form. Her Sour Beer Sorbet is a model for a whole world of sweet-tart and totally refreshing sour beer and fruit combos.

This is a recipe for beer nerds everywhere who can have fun figuring out whether nectarines or apricots better complement that Cantillon gueuze. Plus, you can impress your friends with a homemade batch of Russian River Supplication sour cherry sorbet.

For my sour beer sorbet, I went with a yeasty homebrewed peach lambic paired up with a handful of burstingly ripe plums. The result was a perfectly smooth peach sorbet flecked with little bits of dark purple plum skin. It was sweet and plummy but the sour notes of the lambic showed through beautifully—a great glass of sour in scoopable form.

Get the Recipe

Sour Beer Sorbet »

As always with our Cook the Book feature, we have five (5) copies of 'Jeni's Splendid Ice Creams at Home' to give away.

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