CAMRA - Press Releases
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ATTENTION FORWARD PLANNERS ‘Community Pubs Month’ to champion the importance of local pubs in wake of new figures showing 16 pubs close across Britain each week
www.communitypubsmonth.org.uk Download Community Pubs Month... Read more... |
CAMRA - What's New
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Greg Mulholland MP (pictured right) today challenged Business Minister Ed Davey MP over the appointment of a surveyor employed on various cases by Punch Taverns as Chairman of a new... Read more... |
Next Branch Meeting - 2013 GBG Nominations, Wednesday 15 February at 19.30, County Hotel, Ashford
Next Branch Social - Friday 17 February at 18.30, The Six Bells Woodchurch Beer Festival
CAMRA Ashford Folkestone & Romney Marsh Home Page
From Marsh Mash September 2009
Ingredients:
- One 500ml bottle (or 18 fluid ounces), good quality, flavoursome, flat beer (I used Woodfordes Nelson's Revenge)
- 6 tablespoons Sugar (any sugar can be used - caster sugar dissolves quicker)
NOTE: If using a bottle conditioned beer, strain beer before using to avoid the sediment getting into the sorbet and spoiling it.
Method:
- Put beer and sugar into a large mixing bowl, stir together with a tablespoon until the sugar has completely dissolved.
- Transfer mixture to an ice cream maker and freeze following Manufacturer's instructions.
- When frozen (mine took about 30 minutes), transfer sorbet into a suitable container and place in the freezer.
Enjoy this very unusual and refreshing sorbet!
Recipe by Shirley Johnson