A refreshing beer sorbet combining the malty, spicy character of a Belgian tripel with fresh lemon and the roasted coffee, dark toffee and pepper notes of Opius Nigredo.

Serves: 6–8

Preparation: 20 minutes

Chilling and freezing: approximately 6 hours

Ingredients:

• 2 × 330 ml bottles of Belgian tripel
  
• 300 g sugar
  
• Juice of 1 lemon
  
• 50 ml Opius Nigredo
  
• A pinch of freshly ground black pepper

1. Pour the beer into a large saucepan. Use a sufficiently large pan, as the beer may foam when heated.
   
2. Add the freshly squeezed lemon juice and warm gently over medium heat.
   
3. Once the mixture is hot, gradually add the sugar. Stir continuously until it has completely dissolved.
   
4. Bring to a very gentle simmer for approximately 10 minutes. Avoid boiling vigorously, as this can intensify the beer’s bitterness.
   
5. Remove the pan from the heat and allow the mixture to cool for five minutes.
   
6. Stir in the Opius Nigredo and a small pinch of freshly ground pepper. Adding Nigredo after heating preserves more of its aromatic character.
   
7. Transfer the mixture to a covered container and refrigerate for at least four hours, or until completely cold.
   
8. Pour the chilled mixture into an ice-cream maker and churn according to the manufacturer’s instructions, usually for 20–30 minutes.
   
9. Transfer the sorbet to a freezer-safe container and freeze for at least two additional hours.
   
10. Remove it from the freezer five minutes before serving to obtain the ideal scoopable texture.
    

Without an ice-cream maker: Freeze the mixture in a shallow container and whisk thoroughly every 30–45 minutes for approximately four hours to break up the ice crystals.

Important: When made with a traditional Belgian tripel, this sorbet is not alcohol-free. Heating does not reliably remove all the alcohol. For a 0.0% version, use an alcohol-free Belgian tripel-style beer.