From Marsh Mash September 2009


  • 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.


  1. Put beer and sugar into a large mixing bowl, stir together with a tablespoon until the sugar has completely dissolved.

  2. Transfer mixture to an ice cream maker and freeze following Manufacturer's instructions.

  3. 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