Ingredients:
1.5 pounds fresh raspberries
¾ cup sugar
1/3 cup corn syrup
7 ounces Raspberry Lambic Beer
Procedure:
Combine the raspberries, sugar and corn syrup in a 4-quart saucepan. Bring to a boil, stirring to dissolve the sugar. Lower the heat to a simmer and cook until the fruit is softened, about 8 minutes.
Set aside and let cool. Meanwhile, make an ice batch in a large mixing bowl. When the plums have cooled enough to work with, press them through a sieve into a medium mixing bowl. Press on the skins to extract as much as the color and flavor as you can. Stir in the beer and pour the mixture into a 1 gallon ziploc freezer bag. Submerge the bag in the ice bath.
Once the sorbet base is completely chilled, cut a corner of the bag and pour into the canister of your ice cream machine. Freeze according to the machine’s directions. The sorbet is ready when it has the consistency of very softly whipped cream.
Pack the sorbet into a storage container. Press a piece of parchment or wax paper directly on top and seal with the lid. Let cure in the coldest part of your freezer until firm, at least 4 hours.
Other Sorbet Recipes:
Blueberry Sorbet Recipe - Chef John Besh Recipe >>
Grapefruit Sorbet Recipe - Chef Ghaya Oliveria Recipe >>
Lemon Sorbet Recipe - Chef Scott Samuel Recipe >>
Mandarin/Tangerine Sorbet Recipe - Chef Susan Walter Recipe >>
Mixed Berry Sorbet Recipe - Chef Yolandé Schoeman Recipe >>
Pineapple Mojito Sorbet - Chef Taiesha Martin Recipe >>
Plum Sake Sorbet Recipe - Chef Jeni Britton Bauer Recipe >>
Raspberry Sorbet Recipe - Chef Jeni Britton Bauer Recipe >>
Melon Sorbet with Roasted Fig, Tupelo Honey, and Sea Salt Recipe - Chef Justin Burdett Recipe >>
Watermelon-Strawberry Sorbet Recipe - Chef John Besh Recipe >>
Recipe Type: Authentic1.5 pounds fresh raspberries
¾ cup sugar
1/3 cup corn syrup
7 ounces Raspberry Lambic Beer
Procedure:
Combine the raspberries, sugar and corn syrup in a 4-quart saucepan. Bring to a boil, stirring to dissolve the sugar. Lower the heat to a simmer and cook until the fruit is softened, about 8 minutes.
Set aside and let cool. Meanwhile, make an ice batch in a large mixing bowl. When the plums have cooled enough to work with, press them through a sieve into a medium mixing bowl. Press on the skins to extract as much as the color and flavor as you can. Stir in the beer and pour the mixture into a 1 gallon ziploc freezer bag. Submerge the bag in the ice bath.
Once the sorbet base is completely chilled, cut a corner of the bag and pour into the canister of your ice cream machine. Freeze according to the machine’s directions. The sorbet is ready when it has the consistency of very softly whipped cream.
Pack the sorbet into a storage container. Press a piece of parchment or wax paper directly on top and seal with the lid. Let cure in the coldest part of your freezer until firm, at least 4 hours.
Other Sorbet Recipes:
Blueberry Sorbet Recipe - Chef John Besh Recipe >>
Grapefruit Sorbet Recipe - Chef Ghaya Oliveria Recipe >>
Lemon Sorbet Recipe - Chef Scott Samuel Recipe >>
Mandarin/Tangerine Sorbet Recipe - Chef Susan Walter Recipe >>
Mixed Berry Sorbet Recipe - Chef Yolandé Schoeman Recipe >>
Pineapple Mojito Sorbet - Chef Taiesha Martin Recipe >>
Plum Sake Sorbet Recipe - Chef Jeni Britton Bauer Recipe >>
Raspberry Sorbet Recipe - Chef Jeni Britton Bauer Recipe >>
Melon Sorbet with Roasted Fig, Tupelo Honey, and Sea Salt Recipe - Chef Justin Burdett Recipe >>
Watermelon-Strawberry Sorbet Recipe - Chef John Besh Recipe >>
Submitted By: Chef Jeni Britton Bauer
Recipe Author: Chef Jeni Britton Bauer
Restaurant: Jeni's Splendid Ice Creams, 714 N High St, Columbus, OH
Source: http://wosu.org/2012/wp-content/uploads/Chefs2011_recipes_v01.pdf