Raspberry wheat beer sorbet with marinated raspberries and raspberry beer jelly
- Dessert
- Medium
- 4
- 2 hours
PT2H
William Drabble's beer sorbet recipe is a vibrant and creative use of beer. Using a raspberry wheat beer, he makes a syrup which is used to marinate fresh raspberries, create a wonderfully light sorbet and adds a splash more for a bubbly beer jelly.
Ingredients
Raspberry beer syrup
- 660ml of raspberry wheat beer
- 390g of sugar
- 235g of glucose
Sorbet base
- 660ml of raspberry wheat beer
- 200g of raspberries , crushed
Jelly base
- 330ml of raspberry wheat beer
- 4 gelatine leaves, soaked
Marinated raspberries
- 480g of raspberries
To serve
- mint leaves , for garnish
- 4 dashes of raspberry wheat beer
Equipment
- Ice cream maker
Method
1
First make the syrup - this will form part of the sorbet and jelly, and be used to marinate the raspberries. Place the raspberry beer, sugar and glucose in a pan and bring to the boil. Set aside to cool completely
- 390g of sugar
- 234g of glucose
- 660ml of raspberry wheat beer
2
Now make the sorbet. Measure 660ml of the raspberry syrup and mix with the 660ml raspberry beer and crushed raspberries
- 200g of raspberries , crushed
- 660ml of raspberry wheat beer
3
Churn in an ice cream machine then place in freezer until required
4
Measure out 70ml of the raspberry syrup and set aside - this will be used to make the jelly. Marinate the raspberries in the remaining syrup for a couple of hours
- 480g of raspberries
5
Place the reserved 70ml of raspberry syrup in a pan and heat gently. Add the soaked gelatine, stirring until the gelatine has dissolved completely
- 4 gelatine leaves, soaked
6
Add the raspberry beer and cool in a bowl set over ice as quickly as possible - this will set the gas bubbles into the jelly and it will be slightly fizzy. The jelly must be eaten within a few hours of making it if you want to keep the fizz, as it dies after a couple of hours
- 330ml of raspberry wheat beer
7
To assemble the dish, place the marinated raspberries in the bottom of a bowl with a little of the syrup. Place a little of the jelly in the bowl on top of the raspberries then place a nice big quenelle of the beer sorbet on top of that
8
Garnish with fresh mint When at the table, pour a little bit of ice cold raspberry beer over the sorbet
- mint leaves , for garnish
- 4 dashes of raspberry wheat beer
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Raspberry wheat beer sorbet with marinated raspberries and raspberry beer jelly
