Dark and stormy sorbet

This is an extremely refreshing way to serve dark, chocolate-y beers, but remember that the alcohol content will still be present so don’t accidentally give any to children or non-drinkers. A little cold cream drizzled over the top before serving makes it even more of a treat.

Ingredients

½ cup	Caster sugar
1 cup	Boiling water
330 ml	Dark beer (Main)
75 g	Dark chocolate, finely chopped or grated (Main)

Directions

1. Put the sugar and water in shallow, freezer-safe container and stir well to dissolve the sugar.
2. Slowly stir in the beer, followed by the chocolate. Cover and leave in the freezer to set (about 2-3 hours).
3. Transfer the mixture to a food processor or blend and whiz until smooth and pale. You can either eat it now, or return it to the freezer and eat when you're ready.
4. To serve, scoop into small glasses and pour over a little liquid cream. Eat immediately.

See more of Lucy's cooking with beer recipes

• Saison scones with black pepper and orange
• Pale ale cheesy pasta bake