Everything I love about summer is in this dish.
Or, more accurately, everything I love about summer that can fit into a small metal bowl are in that dish.
Beer. Of course, beer.
And when I was buying said beer, Alesmith Anvil, I had an interesting conversation with Beer Store Beer Guy.
For the most part, I really like my chats with Beer Store Beer Guy so much that I forgive him when he makes the assumption that I have no idea how I ended up in the Beer Isle and he must point the poor lost girl back to the Chardonnay section where she has most likely wander off from. I’m ok with this, the trapping of being tall and blonde and with the egregious mistake of having a brain in my head, I find it amusing. Like when I end up at the mechanics and they have no idea my step dad was ASE certified, or those adorable guys at Home Depot who try to point me back to the paint isle when I really want to buy a new blade for the tub saw so I can finish re-tiling the kitchen floor. The greatest advantage anyone has is to let others underestimate them. I’ve come to find it endearing when Beer Store Beer Guy, Hardware Store Guy and Mechanic Guy try to take care of the lost girl and help her find her way. Because what I really want to be is Marisa Tomei in the last court room scene in My Cousin Vinny saying things like,
“‘Cause Chevy didn’t make a 327 in ’55, the 327 didn’t come out till ’62. And it wasn’t offered in the Bel Air with a four-barrel carb till ’64. However, in 1964, the correct ignition timing would be four degrees before top-dead-center.”
And you can really only have that once someone decided to underestimate you.
Something else you shouldn’t underestimate is the flavors in the Anvil. It may seem like a strange choice for this sorbet, giving the matlier, toastier flavors but I love the balance it gave.
Choose a beer that has notes of citrus, fruit and spice. A citrusy IPA would be a great choice as well.
And don’t be offended when others underestimate you, use it to your advantage.
StrawBerry Beer Sorbet
4 cups fresh strawberries, hulled and chopped
1 cup sugar
2 cups beer
In a sauce pan over medium high heat, add the strawberries and the sugar. With a potato masher, or mallet, smash and stir the strawberries until well macerated and combined with the sugar. Allow the mixture to come to a boil, stirring and mashing until all the strawberries have broken down, about 10 minutes. Remove from heat and allow to cool. (If you want to strain the pulp and seeds, do so now. I didn’t strain.)
Place the strawberry mixture in the fridge until completely cool, about 2 hours. Place mixture in the frozen bowl of your ice cream maker, add the beer, and agitate until firm. Place in a freezer safe container and chill until ready to serve.
*Note: I used a Kitchen Aid Ice Cream Maker and this mixture needed an additional 3 hours of freezer time until it firmed to the right consistency
*If you don’t have an ice cream maker, once the mixture has cooled in the fridge for 2 hours, add the beer, stir, and then transfer to a freezer bowl and freeze without agitating. Sorbet consistency will vary with this method.