Sorbetto 106 Recipe
Juicy, sun-ripened lemon brings the zing, while sweet meringue, toasted coconut, and dreamy vanilla transform this Sour Ale into a decadent dessert in a glass. Bright citrus, fluffy marshmallow, creamy milk sugar, and hints of coconut cream make every sip taste like your favorite slice of lemon meringue pie—without ever needing a fork.
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Ingredients
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Base Sour Ale
Citrus Sorbetto (lemon component)
Meringue Cloud (sweet meringue flavor & marshmallow note)
Coconut & Milk Sugar (creaminess & toasted coconut)
Garnish & Finishing
Method
Citrus Sorbetto (lemon component)
Make sorbetto base
In a small bowl, combine the fresh lemon juice, lemon zest, chilled simple syrup, cold water, and fine sea salt. Stir until evenly mixed. Taste and adjust sweetness — the sorbetto should be bright and tart with a clear sweet balance because it will be blended with the sour ale.
Chill and partially freeze
Cover and chill the sorbetto mixture in the refrigerator for 20–30 minutes until very cold. For a slightly thicker texture, transfer to a shallow container and freeze for 20–30 minutes, stirring once halfway to keep it scoopable and slushy rather than a hard block.
Meringue Cloud (sweet meringue flavor & marshmallow note)
Rehydrate egg white powder
In a small bowl, whisk the egg white powder with the hot water until dissolved and slightly frothy. Let sit 1 minute.
Whip meringue cloud
Add the cream of tartar to the rehydrated whites and, using a small electric whisk or handheld frother, whip while gradually adding sifted confectioners' sugar until you get a soft, glossy, marshmallow-like cloud. Fold in the vanilla extract. The texture should be thick but spoonable — similar to stabilized marshmallow fluff. Chill briefly if it becomes too warm.
Coconut & Milk Sugar (creaminess & toasted coconut)
Toast coconut
In a small dry skillet over medium heat, toast the sweetened shredded coconut for 2–4 minutes, stirring constantly, until edges are golden and fragrant. Remove from heat and cool slightly.
Combine cream components
In a small bowl, whisk together the milk powder, chilled coconut cream, and vanilla bean paste until smooth. Fold in about half of the toasted coconut to distribute coconut flavor and texture. Keep chilled.
Assemble Sorbetto 106
Prepare the glass and rim: wet the outer rim of a chilled tulip or goblet-style glass with a little lemon juice or simple syrup, then press into toasted coconut flakes to coat a light rim. Place the glass in the freezer for 5 minutes to chill.
Add the ale: gently pour 1 cup of the cold sour ale over the sorbetto. Pour slowly to keep some carbonation and to mix gradually with the sorbetto without immediately flattening the head.
Incorporate coconut cream slurry: with a small spoon, add 1 tablespoon of the coconut & milk sugar mixture down the side of the glass so it creates a creamy ribbon through the drink.
Top with meringue cloud: using a small spoon or spatula, dollop 1–2 tablespoons of the meringue cloud on top of the ale. The meringue should sit like a fluffy cap and will soften slightly on contact.
Finish and garnish: sprinkle the microplane lemon zest and the remaining toasted coconut flakes over the meringue. Optionally, place a tiny meringue kiss or small marshmallow on top for extra dessert effect.
Serve immediately: present with a short spoon or straw. Instruct drinkers to break through the meringue and stir lightly to combine lemon sorbetto, coconut cream, and sour ale for a layered lemon-meringue experience.