Sour beer and wild berry sorbet

Sour Beer and Mixed Berry Sorbet

A surprising and refreshing summer dessert: artisanal sour beer transforms into a creamy sorbet with mixed berries. No ice cream maker needed, ready with the freezer. Perfect to impress your guests.

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Ingredients (for 4 people)

• 250 ml of artisanal sour beer (lambic, gueuze, or fruit sour)
• 300 g of mixed berries (raspberries, blueberries, blackberries)
• 80 g of granulated sugar
• 1 tablespoon of lemon juice
• 1 egg white (for a creamier texture)

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Instructions

1. Blend the mixed berries with the sugar and lemon juice until smooth. Strain through a sieve to remove seeds.
2. Add the sour beer to the puree and gently mix to preserve the bubbles.
3. Pour the mixture into a shallow, wide container. Place in the freezer for 1 hour.
4. After 1 hour, scrape the partially frozen mixture with a fork and stir vigorously. Repeat every 30 minutes for 3 times.
5. At the last step, whip the egg white to stiff peaks and fold it quickly into the sorbet. Return to the freezer for at least 2 hours.
6. Before serving, let soften for 5 minutes at room temperature. Serve in cups with fresh berries and a splash of sour beer.

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Timing and servings

• Preparation time: 20 minutes
• Freezing time: 4 hours
• Servings: 4

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Recommended pairing

Serve with a small glass of the same sour beer from the Maltese catalog used in the recipe: the pairing is perfect and always surprises at the end of the meal.