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Beer sorbet?

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I caught a piece of that Anthony Zimmern show while channel surfing. He was in Belgium at this restaurant that used beer in every dish. For dessert the owner devised a dairy-free wheat beer sorbet, which Zimmern described as tasting a lot like a glazed donut.

On a whim, I tried making up a small batch on my own. Tried the same technique as making a sweet balsamic reduction. First off, I discovered out that adding sugar to carbonated beer yields one hell of a lot of foam. Just 1/4 cup added to 3 beers yielded a 2-quart head, easily. When that eventually dissipated I tried leaving the beer & sugar concoction on slow simmer. The batch never made it to the churn, though; I couldn't get it to reduce very well and it ended up tasting like Sunday morning after a sugar binge, if you catch my drift.

If you don't, it tasted like sweet beery vomit. (Think it's partially to blame for my choice of Shock Top as the beer. One of those bright orangey varieties. Figure the citric acid couldn't have helped.) The odor is just now dissipated from the kitchen, though I think it still stains my soul.

Point is, has anyone attempted anything similar and/or know of a beer sorbet recipe/technique? I'm eager to try again if provided assurances of less toxic results.

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  1. What if you use the beer as a flavoring agent after you have boiled and cooled your syrup mixture?

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    1. re: LStaff

      Good thought. Discovered a couple recipes that back you up with a similar tactic, using cold beer with simple syrup. The links were forwarded by hohokam in the same-titled thread on the Home Cooking board if you're curious.