Blueberry Beer Sorbet
Hubby and I enjoy beer. A lot. As we’ve grown up, our tastes have evolved to appreciate quality beer, not the crap we drank in college. Moving to Ohio, we were concerned that we wouldn’t be able to satisfy our beer-snobbery the way we could in the East Coast. Lucky for us, Cincinnati has a strong beer heritage, and the craft beer scene here is growing day by day.
One of our local breweries is called Rivertown. Hubby and I have been enjoying tasting their beers, which we can buy at our local grocery store. I picked up one of their variety packs a while ago and it had a blueberry variety in it. Now Hubby and I both really dislike blueberry beer. It’s pretty big in Boston because of Wachusett Blueberry beer.
So the blueberry beers always just sit in the back of our fridge. Waiting for someone to come over who like blueberry beer, or until it’s the last beer in the fridge and one of us gets desperate enough to drink it. When our latest CSA box came with two pints of super ripe blueberries, I had a spark of a memory of this Strawberry Beer Sorbet. I decided to put our blueberry beer to some use by mixing it with fresh blueberries to whip up this sorbet.
And I’ll tell you what, if blueberry beers tasted like this sorbet, I’d be a HUGE fan of blueberry beer. There’s a strong sweet blueberry flavor with just a hint of beer in it. Hubby and I couldn’t stop steeling little tastes of this sorbet. I was excited to make a variation on a recipe that I’ve made before. I definitely want to try more fruit and beer combinations in the future.
I have been churning my sorbet recipes for a bit longer than the recipe says. I feel like it gives the sorbet a soft airy texture and the sorbet is less likely to get super icy.
Two Years Ago: Nectarine Blueberry Cobbler
Three Years Ago: Salmon Burgers and Chicken Parmesan Burgers
Four Years Ago: Chocolate Cupcakes with Chocolate Ganache and Cinnamon Roll Cupcakes with Cream Cheese Frosting
Five Years Ago: Salmon, Goat Cheese, and Spinach wrapped in Phyllo
Blueberry Beer Sorbet
Ingredients:
4 cups fresh blueberries
1 cup sugar
16 oz beer of your choice
Directions:
In a sauce pan over medium high heat, add the blueberries and the sugar. With a potato masher, mash and stir the blueberries until well macerated and combined with the sugar. Allow the mixture to come to a boil, stirring and mashing until all the blueberries have broken down, about 10 minutes. Remove from heat and allow to cool. Place the blueberry mixture in the fridge until completely cool, at least 2 hours.
Remove blueberry mixture from fridge and stir in beer. Process in ice cream makes following manufacturers' instructions for 30-40 minutes until firm. Place in a freezer safe container and chill until ready to serve.
Recipe adapted from The Beeroness
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These pancakes look perfect! I don’t make pancakes that often, but this mix would be an easy throw together to keep in the freezer. Yum!
Great idea to freeze the mix. I have been making our pancake batter from scratch for a while now, and it’s nearly impossible to go back to the boxed stuff! They just taste flavorless and cardboard-y. I had been reluctant to make mix ahead of time because I didn’t want it to go bad. Thanks for the idea!
What a great idea to have a homemade pancake mix on hand!
A good substitute for buttermilk – since most of us don’t keep it on hand, but do have milk in the fridge:
1 TBS white vinegar with enough milk added to make 1 cup. Allowed to sit for at least ten minutes, this mixture will clot up and mimic buttermilk sufficiently for most recipes.
Those pancakes look amazing!! Oh my goodness.
i think it is a great idea about freezing milk, too. I buy whole milk for baking only so I need to do that.
Wow. Those look so good I might have to whip some up…..like…NOW.
http://www.simplysweeter.blogspot.com
You can also use lemon juice instead of vinegar in the substitute for buttermilk provided by Nancy.
One thing to note about this recipe though. Not only is the buttermilk needed for the chemical reaction, but it also provides a great flavor to the pancakes that I don’t think you get from using the substitute. Also, buttermilk will keep for a very long time in the fridge since it’s acidic.
AB mentioned in his cookbook that there are only four thinks he will not make without buttermilk: cornbread, biscuits, waffles, and pancakes. I tend to agree with him.
What a great idea to make your own pancake mix and then when you want quick pancakes, you can have a healthy mix 🙂
Mmm, these look way better than a mix! Great tip to store the mix in the freezer too!
Yum! I love blueberry ‘anything’. Alton Brown recipes are always winners. If you’re looking for an even healthier pancake recipe, check out my ‘fluffy whole wheat pancakes’ on my blog. I mix batches of the dry ingredients and keep them in the freezer. Thanks for posting – I’m off to buy some blueberries! Oh, and I’m a new follower 🙂
These pancakes look amazing!! Bookmarked!
Hey Jen I am eating these pancakes at this very moment. They are so fluffy and filling! May I borrow this recipe for my blog and link it back to you??