Cider Beer Sorbet + Weekly Menu

That is not a typo. Cider Beer Sorbet. Oh yes, beer lovers…rejoice! And you can thank me later, or now…which ever.

The original recipe called for Woodchuck Amber. However, Hornsby’s Cider was on sale and it had 0.5% higher ABV. Though that last point was not the selling point, I’m always game to save money on very similar products.

To be honest, I’ve shied away from cider “adult beverages” because of the calorie count. And the fact that I’m no longer 19 21 and my palate for good beers has grown leaps and bounds. If you told me I would enjoy a porter 4 years ago, I would’ve never believed you. But really, 200+ calories on a 12 ounce brew is kinda ridiculous…especially for someone who can’t buy a pound of weight loss.

But if we’re talking a dessert…this could work for me. This did work for me. My idea of a great sorbet will never be the same. Cold…smooth…and a little zing from the alcohol content of the beer. And the best part is, I don’t even have to make this recipe…Mr. Prevention now makes it on the regular. He even has the recipe memorized. Easy peasy. I just have to fight for a scoop before the batch is gone!

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Cider Beer Sorbet adapted from Elle’s New England Kitchen

2 (12 oz) bottles ice cold Woodchuck Amber Cider or Hornsby’s Hard Crisp Apple Cider
2 Tbsp sugar
1 Tbsp lemon juice

Directions:

In a medium bowl, whisk the cider, sugar and lemon juice. Whisk all of this until the sugar is completely dissolved. Taste at this point to see if you need to adjust the sweetness.

In an ice cream maker: If it’s nice and cold, go ahead and freeze according to manufacturers instructions for your ice cream maker. Allow the machine to churn for 25-40 minutes until has reached an icy-looking, thickened texture. Transfer sorbet to a container with a tight fitting lid, and pop it in the freezer to firm up a bit more.

In the freezer: Pour the beer mixture into a shallow container and freeze. After it is  frozen, break it up into chunks and toss them into the food processor or blender until it’s smooth, working quickly to prevent melting. Store any leftovers in a container in the freezer.

Yield: 6 servings (1/2 cup each).

Nutrition Information (per 1/2 cup): 82 calories; 0.1 g. fat; 0 mg. cholesterol; 8 mg. sodium; 13.2 g. carbohydrate; 0 g. fiber; 0 g. protein

Result: So refreshing and unique! The recipe is sure to wow yourself and others! Enjoy!

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This is a tentative menu. Monday, Tuesday, and Wednesday of this coming week are insane. My private practice is starting a 7-week weight management course, so after long days at the clinic, I’ll be teaching Monday and Wednesday (last week of classes!), and leading weight management class on Tuesday. Talk about busy! So, yes…very tentative!

Weekly Menu: June 5th-9th

• Sunday: Fish Tacos with Lime-Cilantro Crema
• Monday: Thai Peanut Turkey Burgers
• Tuesday: leftovers
• Wednesday: Pad Thai
• Thursday: Chicken Gyros with Tzatziki Sauce

Question: What night are you coming over for dinner? 😉

Wedding tonight – yay! I love weddings. 😀

Stay cool!