Blood Orange Wheat Ale Sorbet

Blood-Orange-Wheat-Ale-Sorbet-300Sugar and alcohol only freeze at very cold temperatures, much colder than most freezers get. Making an infused simple syrup and adding the beer and juice to it creates a wonderfully textured non-dairy alternative.

Makes: 1 quart, about 6 servings

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Mar 2010 | Issue #38

Blood Orange Wheat Ale Sorbet
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A Wheat Ale infused with Blood Orange and a touch of green cardamon and cinnamon.
Servings Prep Time
6 servings 10 minute
Cook Time Passive Time
10 minute 2 hour
Servings Prep Time
6 servings 10 minute
Cook Time Passive Time
10 minute 2 hour
Blood Orange Wheat Ale Sorbet
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A Wheat Ale infused with Blood Orange and a touch of green cardamon and cinnamon.
Servings Prep Time
6 servings 10 minute
Cook Time Passive Time
10 minute 2 hour
Servings Prep Time
6 servings 10 minute
Cook Time Passive Time
10 minute 2 hour
Ingredients
Servings: servings
Units:
Instructions
  • In a small pot, add the water, ginger, cinnamon, cardamom, salt and zest. Bring to a boil and let simmer for 5 minutes, making a tea-like infusion. Then add the sugar and let boil for another 5 minutes. Turn off the heat and let cool to room temperature. Strain the syrup and chill in the refrigerator.
  • Mix the fresh-squeezed orange juice, beer and syrup together in a medium-size bowl. Pour into the ice cream maker and follow the manufacturer’s directions. Transfer the finished sorbet to a seal-able container and freeze for at least 4 hours before serving.
Recipe Notes

Blood-Orange-Wheat-Ale-Sorbet--3-300

Sean Paxton

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