Lambic Sorbet
This recipe is from "The Homebrewer's Recipe Guide"
This tart and sweet sorbet takes an interesting twist with the added pungency of the lambic. Rasberry is our favourite, but try it with other flavors as well. It is a sensational palate cleanser or light desert.
1 Cup Rasberries
3 Cups water
1/2 Cup sugar
1 (12 ounce) bottle rasberry lambic
1 tablespoon lemon juice
Puree the rasberries in a blender or food processor. Press through a sieve to remove the seeds. Combine the rasberries, water, sugar, lambic, and lemon juice in a large saucepan over medium heat, stirring until sugar melts.
Remove from heat.
Pour into a ceramic container (or into a metal loaf pan lined with plastic wrap), cover with plastic wrap, and freeze, stirring a few times during freezing to break up the ice-crystals. Or you can use an ice cream machine, following manufacturer's instructions.
Cheers,
Doc
PS: I expect Kook and Pete to give this a go and report back to us.
This recipe is from "The Homebrewer's Recipe Guide"
This tart and sweet sorbet takes an interesting twist with the added pungency of the lambic. Rasberry is our favourite, but try it with other flavors as well. It is a sensational palate cleanser or light desert.
1 Cup Rasberries
3 Cups water
1/2 Cup sugar
1 (12 ounce) bottle rasberry lambic
1 tablespoon lemon juice
Puree the rasberries in a blender or food processor. Press through a sieve to remove the seeds. Combine the rasberries, water, sugar, lambic, and lemon juice in a large saucepan over medium heat, stirring until sugar melts.
Remove from heat.
Pour into a ceramic container (or into a metal loaf pan lined with plastic wrap), cover with plastic wrap, and freeze, stirring a few times during freezing to break up the ice-crystals. Or you can use an ice cream machine, following manufacturer's instructions.
Cheers,
Doc
PS: I expect Kook and Pete to give this a go and report back to us.
