Some good recipes.

Beer Shandy Sorbet

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Source: Loosely based on the lemon sorbet recipe in the little recipe book that came with my ice cream maker.

Servings: Makes around 5 cups of sorbet.

Prep Time: 17 hours

Cook Time: 45 minutes

Ingredients:

The Beer Syrup

8 fluid oz filtered wheat beer

2 cups sugar

The Rest

The zest of one lemon Microplaned of course.

The zest of one lime Again, Microplaned.

2 fluid oz lemon juice Fresh please (Approximately the juice of 2 small lemons).

2 fluid oz lime juice Fresh (Approximately the juice of 2 limes).

8 fluid oz filtered wheat beer (Yes, again.)

Instructions:

The night before -
Add 8oz of beer and 2 cups of sugar to a medium saucepan over medium-high heat. Stir frequently and heat until the mix gets eruptively foamy (about 10 minutes from start to finish). Kill the heat, allow to cool for an hour, then refrigerate for at least 8 hours (or overnight).

When it's time to churn -
Stir the lemon juice, lime juice, zests, and beer into your chilled beer syrup (your beer should be cold too, duh). Add the mess to your ice cream churn and freeze according to manufacturer's directions. It's likely that the finsihed product will be icy but not real set (think Icee/Slurpee/Snowball consistency). Move the results to an appropriately-sized lidded container and freeze at least 8 hours (or overnight) to hard-pack before serving.

Notes:

Prep time would be next to nothing if there wasn't all that waiting for stuff to chill. Likewise (as you probably guessed) "cook" time is actually freeze time (hey it's all heat transfer anyways).

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