Palate Cleanser Recipe

Inspired by Ballast Point Brewing

Time2h

Serves4

Yuzu Sorbet, pineapple bubbles. Paired with Aloha Sculpin and Lavender Sake.

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Ingredients

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Yuzu Sorbet

1 cup Yuzu juice

3 cups sugar

2 cups Water

1 tsp Lemon zest

1 pinch Celtic sea salt

Pineapple Bubbles

1 cup Pineapple juice

1 tbs Sodium alginate

1 tbs Calcium lactate

1 cup Water

Pairing

1 bottle Aloha Sculpin beer

1 glass Lavender sake

Method

Yuzu Sorbet Preparation

Make the Sorbet Base

In a saucepan, combine water and sugar. Heat over medium heat until the sugar dissolves completely. Remove from heat and let cool.

Mix Ingredients

Once cooled, add yuzu juice, lemon zest, and a pinch of salt to the sugar-water mixture. Stir well.

Freeze the Sorbet

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a sorbet consistency. Transfer to a container and freeze for at least 4 hours.

Pineapple Bubbles Preparation

Prepare the Sodium Alginate Mixture

In a blender, mix pineapple juice and sodium alginate until fully dissolved. Let sit for 30 minutes to remove bubbles.

Create Calcium Bath

In a separate bowl, mix calcium lactate with water until fully dissolved.

Form the Bubbles

Using a dropper, drop the pineapple juice mixture into the calcium bath to form bubbles. Let them sit for a few minutes, then remove and rinse with water.

Serving

Plate the Dish

Scoop the yuzu sorbet into a serving bowl and top with pineapple bubbles. Serve with a bottle of Aloha Sculpin and a glass of lavender sake.