Tropical Fruit Beer Sorbet
- yield: 4 cups (~ 1 L)
- prep time: 30 min
- wait time: 3 hrs +
- cook time: 5 min
- total time:
Keep the summer time alive no matter the season with the perfect combination of mango, pineapple, orange, passion fruit and beer to make a smooth and complex tropical fruit flavoured sorbet.
Ingredients:
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3/4 cup white granulated sugar
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1/2 cup water
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1/2 cup freshly squeezed orange juice (1-2 tangerines or tangelos)
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1 tbsp lemon juice
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1 1/2 cups frozen mango chunks
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1 cup frozen pineapple chunks
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2-3 passion fruit, halved
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3/4 cup beer
Directions:
1. In a small pot on the stove, heat over medium heat ¾ cup sugar and ½ cup water until dissolved. Remove from heat, mix-in ½ cup freshly squeezed orange juice and 1 tbsp lemon juice. Chill in the fridge for 1-24 hours.2. In a food processor or blender, process 1.5 cups frozen mango, 1 cup frozen pineapple and the simple syrup mixture for 1 minute or until smooth. Scrape down the sides using a spatula as needed.
3. Add ¾ cup beer and scoop out the insides of 2-3 passion fruit to the food processor or blender. Process for another 30 seconds until the tropical fruit mixture is smooth.
4. Add the tropical fruit mixture to the ice cream maker and churn for 22-25 minutes. While the sorbet is being made, put the final container in the freezer.
5. When the sorbet is done, it should look like ice cream, not a smoothie. Remove the container from the freezer and transfer the sorbet into it. Cover the sorbet with a lid or cling wrap and store in the freezer. Eat right away or give it an hour or two to firm up. Serve using an ice cream scoop and enjoy!