I went a little crazy this weekend. A little beer crazy, to be exact. See, ever since I decided that my October project was going to be desserts and baking with beer, I can’t stop thinking about it. Every time I go on the internet and see a new dessert recipe – mousse, pie, custard – I wonder, “can I beer that up?”
This weekend, it was beer ice cream. On Friday night, rather than going out and braving the rain, I stayed in and made batch after batch of beer ice cream. Let me tell you, there are few better ways to spend a Friday.
Based on the comments on my last beer baking post - Guinness Oreos - I decided to try to make a sorbet using Lindeman’s Pêche lambic, which I chose purely because one of my friends in college was forever drinking Lindeman’s lambic beers (and because it was available at the Whole Foods near my work). My original idea was to pair the peach lambic with a peach puree, but, since peaches are entirely out of season, I couldn’t find any. I thought at least I’d be able to find some peaches from Chile (therefore committing a deep crime of unseasonal dessert making), but I couldn’t even find those. So I committed a different crime of unseasonality, and paired the peach lambic with strawberries (from California) instead.
I was worried that having too great proportion of beer to fruit would prevent the sorbet from freezing, but the final product was a little weak on the beer and strong on the strawberries. Part of this, I think, was my choice of beer – the Lindeman’s peach lambic is very sweet and very mild – too mild, I think. The other problem was the strawberries – I think if I had used peaches it would have brought out the lambic’s flavor more. Instead, the strawberries overwhelmed the lambic – it tasted mostly like a regular strawberry sorbet.
My question for all you beer lovers out there is this: do you have any good lambic suggestions for a re-do of this sorbet? As I’m a beer novice, I’d love your help.
Also, because I know some of you are thinking it – it wasn’t until I had done all my shopping and was safely at home on Friday that I realized I should have just made a sorbet with hard cider. There are great hard ciders out there, and I could have mixed it with a non-alcoholic cider to make a lovely sorbet. If only I had thought of that before I started shopping. Oh well. Maybe next weekend.
Strawberry and Peach Lambic Sorbet
Adapted from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz. Copyright 2007. Published by Ten Speed Press. Found via Yum Sugar.
1.5 pounds fresh strawberries, rinsed, hulled, and finely chopped
3/4 cup (150 g) sugar
1 cup peach lambic
Juice of one lime
Makes approximately 1 quart.
In a medium bowl, mix together strawberries and sugar. Let sit for an hour, until sugar is dissolved. Puree in a blender or food processor – or, if you are me, mash with a potato masher until as smooth as possible. Strain through a fine mesh sieve into another medium bowl, mashing down the solids with a spatula to get as much as the juice through as possible. Add lambic and lime to the strawberry mixture. Chill in the refrigerator for several hours ntil cool, before freezing in an ice cream maker according to manufacturers instructions.