Yep. You read that right. Beer Sorbet. While flipping through my hydro-colloid cookbook, I couldn't help but stop at this recipe. Fairly easy to make, this is sure to impress even the finest of diners.
Coconut Stout Beer Sorbet
(adapted from Beer Sorbet in Khymos)
150mL of Water
140g of Sugar
0.85g of Gelatin (about half a packet)
10mL of Balsamic Vinegar
300mL of Beer (I used Maui Brewing Company's Coconut Porter)
Bring water & sugar to a boil & stir until the sugar has completely dissolved. Add in the gelatin & continue to mix until all the gelatin has dissolved as well. Remove from heat & add in the Balsamic Vinegar and Beer. Put in a container and freeze. Mix after it's frozen a bit and continue to freeze overnight.