Raspberry beer syrup
660ml Meantime raspberry wheat beer
660ml Meantime Raspberry Wheat Beer
200g raspberries, crushed
330ml Meantime Raspberry Wheat Beer
4 gelatine leaves, soaked
Mint leaves, for garnish
4 dashes of Meantime Raspberry Wheat Beer
1. Begin by making the raspberry wheat beer syrup, which is used for the sorbet, jelly and to marinate the raspberries. In a saucepan, add the Meantime raspberry wheat beer, sugar and glucose and bring to the boil, then remove from the heat and set aside to cool. Make sure that the sugar is fully dissolved
2. To make the sorbet, measure out 660ml of the Meantime raspberry beer syrup and pour into a large bowl, add the Meantime raspberry wheat beer and crushed raspberries and mix together
3. Add this to an ice cream maker to churn, then keep in the freezer until ready to serve
4. Add 70ml of the raspberry beer syrup to a pan and set aside for making the jelly. Use the remaining syrup to marinate the raspberries for a couple of hours
5. Gently heat the reserved 70ml of syrup and add the soaked gelatine leaves. Stir to dissolve then bring off the heat
6. Mix in the Meantime raspberry wheat beer and pour into a bowl set over ice. Cool the liquid down as quickly as possible, so the gas bubbles can set in the jelly. The jelly must be eaten within a few hours of making to keep the fizz
7. To serve, place the marinated raspberries in the base of a bowl with a drizzle of the syrup. Top with some jelly and a quenelle of sorbet. Garnish with fresh mint and when at the table, pour some ice cold Meantime raspberry wheat beer over the sorbet to finish.
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