Frozen Lambic Ice Recipe
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Difficulty: Easy |
Total Time:
25 mins, plus chilling and freezing time
|
Active Time:
|
Makes:
About 4 cups
Lambic, a Belgian-style wheat beer often infused with raspberries or cherries, is delicious on its own, but freeze it with a bit of simple syrup and it’s like raspberry sorbet with a boozy kick.
What to buy: There are many brands of raspberry lambic out there, but we prefer Lindemans for its sweetness and strong raspberry flavor.
This recipe was featured as part of our Drinks Around the World story.
INGREDIENTS
- 6 tablespoons granulated sugar
- 6 tablespoons water
- 1 1/2 cups cold raspberry lambic, such as Lindemans
INSTRUCTIONS
- Combine sugar and water in a small saucepan over medium heat, stir to mix, and bring to a boil. Reduce heat and simmer until sugar is completely dissolved, about 3 minutes. Remove from heat and let cool in the refrigerator until cold.
- Place lambic and chilled simple syrup in an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and chill in the freezer for at least 8 hours to set.
Lindemans Frambois, 4% alcohol content, should have no issues freezing. This recipe sounds great!
Sneek, you're probably thinking of one of the other Belgian beer styles. A lot of them have pretty high alcohol contents. Lambics, on the other hand, aren't particularly strong. You might find an exception or two (especially with the Belgians), but I'm pretty sure Lindeman's is not one of them.
So the freezing point shouldn't be a problem.
You could get similar results freezing the lambic in cubes, then putting the cubes in a blender with non-frozen lambic. It might be a little more like a slushy than if you put it in an ice cream machine, but just as good.
Lindeman's lambics are about as alcoholic as wine, if I recall correctly. Do you have any issues with the lowered freezing point? I've had trouble before freezing alcoholic concoctions to a suitable (not instantly melting) texture.
This sounds really great, and the prep time is much less than most sorbets. I'll have to try it out, alcohol notwithstanding.
You can probably pour the mixture into a sheet pan and freeze it. Once it's frozen, scrape it with a fork. A lot of work for sure, and you won't have the same texture that you'd get with a continuously churning ice cream maker, but granitas are nice, too.
Is it possible to make this without an ice cream maker? Will the results be the same?
Sounds delicious, I so wanna make this!