It was raining all weekend, so naturally I thought it was a good idea to bust out the ice cream maker attachment that my brother-in-law got me for my stand mixer!
Last night, I made a raspberry sorbet that would bring you to your knees.
Framboise Lambic Beer Sorbetto
from The Ciao Bella Book of Gelato & Sorbetto
6 cups fresh raspberries
1 teaspoon lemon juice
Simple Syrup (see below)
1 cup Framboise Lambic
Place the raspberries and lemon juice in a food processor and puree until smooth, then pour through a fine-mesh strainer into a bowl, pressing on the solids to extract the raspberry puree. Discard the seeds.
Whisk the chilled simple syrup into the raspberry puree. Put mixture in fridge to chill.
Pour the beer into a medium saucepan and place over medium heat. Bring to a boil, reduce the heat slightly, and boil for 1 minute. Watch the pan carefully so it doesn’t boil over. Remove from the heat and let cool.
Gently whisk the beer into the raspberry mixture. Process in an ice cream maker according to manufacturer’s instructions.
Simple Syrup
1 cup water
1 cup sugar
In a medium saucepan, combine the water and sugar. Place over medium heat and bring to a boil, whisking often to dissolve sugar. Reduce the heat to medium and-low and simmer for 4 minutes, while continuing to whisk until all of the sugar is dissolved. Remove from the heat and let cool, then transfer to a container, cover, and refrigerate until cold, at least 1 hour.
