Tropical Fruit Beer Sorbet

A few years ago, for an anniversary present, I was given the choice between an ice cream maker and a bread machine. At the time I was just starting my interest in working with frozen goodies as well as yeast. What my final decision came down to was the fact that I could make bread without a bread maker but if I wanted to make ice cream, I would be limited to granitas and no-churn recipes. For the sake of all the creamy, light and fluffy frozen treats, I chose the ice cream maker. It's a decision I have not regretted!

The focus of this recipe is a sorbet with intense tropical fruit flavours. This is achieved with the addition of mango, pineapple, orange, passion fruit and a beer that compliments these fruits. The passion fruit seeds add a wonderful crunch that adds a little bit of fun spontaneity to every bite. By using an ice cream maker and incorporating air into the mix, the end result is a smooth and silky sorbet that is easy on the wrists when using an ice cream scoop no matter how long it has been in the freezer. No rock-hard brick of sorbet heret!

There are numerous terms to describe different frozen desserts that require an ice cream scoop to serve. All the differences have to do with the composition of the recipe, usually that means the percentage of fat, type of milk product or amount of air added. Off the top of my head, there's ice cream, gelato, frozen yogurt, sherbet, granita and the focus of this recipe, sorbet.

What exactly does the term sorbet mean? It usually has to do with a fruit, and simple syrup mixture that has air incorporated into its structure, all in the right ratios of course. A general ratio I've found that works well for any (non-alcoholic) sorbet you can imagine is no more than 3 cups of frozen fruit, 1 cup of simple syrup and 1 cup of fruit juice. I also tend to use frozen fruit as the base, to lower the temperature of the sorbet mixture before it's added to the ice cream machine. The colder the mixture is before the air is added, the faster the mix will freeze and the smoother the final product will be.

What really brings this recipe over the top flavour-wise is the beer. As I've mentioned in the past, I'm a huge fan of local craft beer. The amount of different unique flavours that can be found is out of this world. For this particular sorbet use your favourite local brew that has notes of tropical fruits. Beers with a flavour profile of coconut, mango, orange, pineapple, passion fruit or guava will work perfectly. Typically, these flavours would come from certain varieties of hops, though, sometimes the fruits are added straight into the beer during fermentation. The beer I chose is a dry-hopped White IPA style with strong notes of pineapple and tangerine. The alcohol will also have an effect on the structure of the sorbet, making for a softer end result. For an alcohol-free version cut out the beer and instead up the amount of orange juice to one cup.

To get started, make simple syrup by combining 3/4 cup of white granulated sugar with 1/2 cup water. Heat in a pot over an element on medium for five minutes or until completely dissolved. This should make around one cup of simple syrup. Squeeze some oranges and add 1/2 cup of their juice to the simple syrup as well as one tbsp of lemon juice to cut back on the sweetness. Chill the simple syrup mixture in the fridge for at least an hour.

I prefer to use tangelos or tangerines for this recipe but whatever oranges you have on hand will work. If desperate store bought orange or mango juice are decent alternatives.

In a food processor or blender, process the frozen mango, pineapple and orange simple syrup mix for at least one minute, scraping down the sides as needed. Next, add the beer and the seeds from a couple passion fruit. Mix for another 30 seconds. The mixture should now be ready to be added to the ice cream maker. Make sure you've prepared your ice cream maker according to its directions. Mine requires the bowl to be placed in the freezer for 12-24 hours before use.

This sorbet recipe is perfect for a two quart ice cream maker. Pour the tropical fruit mixture into the ice cream maker and turn it on to start the churning process and incorporate air. I usually run the machine for 22-25 minutes.

Pour the sorbet into a container, smooth it out with the back of a spoon. To store, cover it with a lid or cling wrap and place the sorbet in the freezer. Eat it right away while it's at a soft serve consistency or put in the freezer for a few hours to firm it up just a bit.

Quick tip: While the ice cream maker is running, place the final sorbet container in the freezer. This will drop the temperature of the storage container, meaning when you transfer the sorbet, it will be less likely to melt upon contact with the container.

The sorbet is best eaten within a few weeks for maximum freshness. However, it can probably last much longer, like most frozen goods. I've never had any last more than two weeks; it’s just that good.