Blood Orange Wheat Ale Sorbet
Sugar 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
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- 1 cup water filtered if needed
- 1 tablespoon ginger, fresh, peeled and minced
- 1 each cinnamon stick
- 1 each cardamom pod, green, whole
- 1/2 teaspoon salt, kosher
- 4 each oranges, blood, zested and juiced (about 1/2 cup)
- 1/2 cup sugar, organic
- 22 ounce Wheat Ale, such as American Pale Wheat Ale or Belgian Witbier
- 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.