I promised you more ice cream and sorbet recipes and with us heading full steam into summer, this seemed like a great one to share with you next. A triple berry lambic infused sorbet that will knock your socks off. This is hands down one of the best sorbets I’ve had. The reception to this has generally been very positive. The main holdout being Mr W, who swears he can taste the alcohol in it.
This recipe was sparked by a visit from Mr W’s sister.
[Sidebar – I’m realizing now that simply referring to her as Mr W’s sister from here on out is going to get challenging. Besides, she’s a pretty regular fixture in our lives and a big motivator in our quest to slowly turn the farm back into a place that actually grows food and is home to animals…so it’s time to let her join the ranks of Things 1, 2 and 3, Mr W and Hair. For mostly unknown reasons, Mr W nicknamed her “Tapioca” years and years ago when they were growing up. So let’s welcome Tapioca to the cast of characters.]
Tapioca was coming down for the afternoon to help me make gnocchi (more on that in a later post) and to taste test the ice cream maker she and her parents had given me for my birthday a few weeks prior. Of course there was a small problem with this whole “taste test things from the ice cream maker” scenario since she only does dairy from goats. I did some hunting around and we decided we’d try to make goat cheese ice cream that also used goat milk as the base. We also decided we’d try some type or sorbet, since those are dairy free.
Before we get to the sorbet, let me first tell you that unless she pays me…and pays me a lot…I will never, ever again make goat milk ice cream in my kitchen. As much as I adore goat cheese, the smell of goat milk cooking on the stove is enough to destroy my desire to drink ANY milk, let alone make or eat ice cream. She loved the goat based ice cream, but good heavens, I thought it was awful. *Shudder*
Happy thoughts…happy thoughts…
Back to our adventures in sorbet. A few weeks earlier, Tapioca had been down for a visit and had tasted the Raspberry Lambic I often keep in the fridge. It’s a belgian beer that’s really more cider like than beer like. (I can’t stand beer, not even fruity ones…but this stuff is amazing!) She absolutely loved it and proceeded to pick up several bottles. So when I ran across a recipe for a lambic infused sorbet in my Jeni’s Splendid Ice Creams at Home book, I knew we had to try it!
It was wonderful. Creamy, smooth, but still full of texture and flavor. You can taste the lambic, but pretty much everyone apart from Mr W swore they couldn’t taste the alcohol. There’s only a cup in nearly two quarts of it, so I’d even deem it kid safe.
Triple Berry Lambic Sorbet
(adapted from Jeni Britton’s sour Cherry Lambic Sorbet)
- 18oz bag of frozen blueberries, blackberries and raspberries
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 1 cup raspberry lambic beef
Place sugar, light corn syrup and water into a small saucepan. Bring to a boil, cook until sugar fully dissolves, about 2-3 minutes. Pour into metal bowl and place in an ice bath. When cooled to room temperature, place frozen berries and sugar syrup into a blender or food processor and pulse until smooth. Pour the lambic into the mixture, stir to mix and then freeze according to your ice cream maker’s directions.