I love this great summer treat that comes with a little complimentary buzz. A few years ago when I was living on my own in my bachelorette pad, I was an unstoppable creative force in the kitchen, and my specialty was ice cream.  My mind was constantly preoccupied with inventing new and unusual ice cream and sorbet flavors. One day I had the idea to make a frozen dessert with Blue Moon beer. I executed my plan, and it was a big hit. The recipe hasn’t changed much since that first batch!

Two things really make the texture of this recipe work: alcohol and absence of water. Since alcohol doesn’t freeze, it keeps the sorbet from getting rock-solid in the freezer. It’s very important to use orange juice concentrate and not actual orange juice in this recipe. The less water there is in a frozen dessert, the less opportunity big ice crystals have to form. With fewer and smaller ice crystals, the sorbet will be a bit more smooth and have a creamier mouth-feel.



Blue Moon and Orange Sorbet: makes one pint

1 bottle Blue Moon beer
¼ cup Orange Marmalade
3 Tbsp frozen orange juice concentrate
½ tsp lemon juice
⅛ tsp kosher salt
⅛ tsp ground coriander 

In a small bowl, microwave marmalade and orange juice concentrate for 30 seconds, or until both are fluid but not hot. Whisk in remaining ingredients. 
Once all ingredients are fully incorporated, store in the refrigerator for at least 6 hours, or up to 24 hours. Make sure in this time that any freezable parts of your ice cream maker have been frozen for at least one day.
Churn sorbet base in an ice cream maker until thick and stiff, about 20 minutes. Sorbet should be frozen enough to hold its shape.
Transfer sorbet to a freezer-safe and air-tight container and store in the freezer at least 2 hours before serving.

Serve it in a cone or a dish and garnish with an orange wedge or a twist. Candied orange peel would also work great sprinkled on top for a little extra chew. This is such a great dessert to serve to any beer-lover!


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