Samuel Adams Summer Ale Fresh Berry Sherbet
Yield: Serves 4 to 6
- In a small saucepan, combine the beer, sugar, cinnamon stick, and lemon zest. Heat over medium-low heat, stirring until the sugar dissolves. Raise the heat to medium-high and bring the mixture to a boil. Cover and boil for 1 minute. Remove the lid, reduce the heat to medium and simmer for about 3 minutes. Remove from the heat and strain through a fine-mesh sieve into a metal bowl. Set aside to cool to room temperature.
- Rinse the fresh berries and let them drain in a colander. Put the berries in the bowl of a food processor and process until smooth and liquefied. Push the berries through a fine-mesh sieve to remove the seeds. Press on the puree with the back of a spoon to release as much juice as possible. You may want to do this in batches. If using frozen berries, let them thaw in a fine-mesh sieve set over a bowl. (You probably will need 2 sieves and 2 bowls.) As the berries defrost, they will drain into the bowl. (This takes a while, so you may want to do this step first, before making the sugar syrup.) When thawed, push gently on the berries with the back of a spoon to release as much of the fruit as possible. Set aside. In either case, you should have about 3 ½ cups of berry puree.
- Add the berry purees to the bowl and stir to combine. Add the cream and lemon juice and stir until well mixed. Cover the bowl with plastic wrap and refrigerate for at least 2 hours and for up to 12 hours or until very cold.
- Pour the berry mixture into the canister of an ice cream maker and process according to the manufacturer’s instructions. When the sherbet thickens and is frozen, transfer it to a metal bowl and put in the freezer for at least 3 hours before serving.
- Serves 4 to 6
- 8 ounces (1 cup) Samuel Adams Summer Ale
- 1 cup sugar
- 1 cinnamon stick
- 1 tablespoon finely minced lemon zest
- 1 ½ pints fresh blackberries or 24 ounces unsweetened frozen blackberries (or 3 ½ cups berry puree)
- 1 ½ pints fresh raspberries or 24 ounces unsweetened frozen raspberries (or 3 ½ cups berry puree)
- 2/3 cup heavy cream
- 1 tablespoon fresh lemon or lime juice