Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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Jul 9, 2013

Peach Lambic Sorbet

Libations used: 3/4 cup sour beer
Libations left over: more than half the bottle, so pour a glass for yourself and a friend and wait for that sorbet to freeze.
I haven't made ice cream or sorbet in a really long time, but now that we're getting into the heat of summer, that's going to change.  My favorite recipe book for frozen treats, Jeni's Splendid Ice Creams, has a recipe for fruit lambic sorbets.  Lambic is a sour beer that's traditionally made in the Pajottenland region just south of Brussels, Belgium.  They're sour, fruity and delicious! I picked up a bottle of Lindeman's Peche Lambic at Whole Foods, and a pound of fresh yellow peaches from the Sunday Farmers' Market to make this four ingredient sorbet.  This recipe is the perfect way to highlight your favorite stone fruits — try cherries, plums, nectarines, (or white peaches for a lighter flavor).  The sorbet is incredibly smooth and rich and truly captures the flavors of the season.  I plan on making batches of this all summer long.

Peach Lambic Sorbet - makes more than 1 quart
  • 1 pound fresh peaches (about 3 big peaches)
  • 3/4 cup sugar
  • 1/3 cup light corn syrup
  • 3/4 cup chilled lambic beer (I used Lindeman's Peach Lambic)
- Peel the skin off the peaches and remove pits.
- Add to a food processor and purée.
- In a medium sauce pan, add the purée, sugar and corn syrup.
- Bring to a simmer and stir to dissolve the sugar.
- Remove immediately from the heat and refrigerate for at least 2 hours.
- Add the beer and put into your ice cream machine.
- Churn until the consistency is like soft whipped cream.
- Pack the sorbet mixture into a storage container and place some parchment paper directly against the surface.
- Cover and place in the coldest part of your freezer.
- Freeze for at least 4 hours, or until the sorbet is firm - I always need twice as long with my freezer.