Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Dive into a decadent and dreamy dessert with this latest batch of Sorbetto Sour Ale, flavored with ripe raspberries and strawberries, creamy white chocolate, fluffy marshmallows, and drool-worthy cheesecake. It’s love at first sip!

In a blender, combine raspberries, strawberries, simple syrup, lemon juice, and cold water. Puree on high until completely smooth, about 30–45 seconds. If desired, press puree through a fine-mesh sieve into a bowl to remove seeds for a silky texture (discard seeds).

Prepare fruit puree

Place chilled pale/sour ale in a large pitcher. Slowly whisk in the fruit puree until uniformly combined. Taste and adjust sweetness with up to 1 additional tablespoon of simple syrup if needed. Chill mixture in the refrigerator for 15–20 minutes so flavors marry but remain cold.

Combine with ale

Warm heavy cream in a small saucepan over low heat until it just begins to steam (do not boil). Remove from heat and add chopped white chocolate. Let sit 1 minute, then whisk until smooth to form a white chocolate ganache. Allow ganache to cool slightly (5 minutes), then whisk in softened cream cheese and vanilla extract until fully incorporated and smooth. If mixture is too thick, whisk in up to 1 tablespoon of the chilled ale base to loosen slightly — it should be pourable but creamy.

Make white chocolate ganache-cheesecake swirl

In a small bowl, stir graham cracker crumbs with melted butter until evenly moistened. Set aside to cool. These crumbs will provide a cheesecake crust note when layered into the drink.

Create graham crumb accent

Lightly toast mini marshmallows with a kitchen torch until golden and pillowy (or place on a parchment-lined baking sheet and broil for 15–30 seconds, watching closely). Let cool slightly so they hold shape. Reserve a few untoasted for texture if desired.

Prepare marshmallow topping

To serve 6: Fill 6 chilled glasses about 3/4 full with the chilled ale-fruit mixture, leaving room for swirl and toppings. Spoon 1 tablespoon of the white chocolate-cheesecake mixture into each glass, gently swirling with a skewer or spoon to create ribbons rather than fully mixing (this produces creamy pockets). Sprinkle about 1 teaspoon graham crumbs over each drink. Top each glass with a heaped tablespoon of toasted mini marshmallows and a few untoasted marshmallows if using. Finish with a light dusting of freeze-dried raspberry powder (optional), a few white chocolate shavings, a berry slice on the rim, and a mint leaf.

Assemble and garnish

Serve immediately while marshmallows are still soft and the ale is cold. Instruct guests to sip so they encounter fruit-forward sour ale with occasional creamy cheesecake ribbons and toasted marshmallow bites.

Serve

pale ale or sour ale (chilled)

fresh raspberries (hulled if needed)

fresh strawberries (hulled, quartered)

simple syrup (1:1 sugar to water)

fresh lemon juice

cold water

white chocolate (finely chopped)

heavy cream

cream cheese (softened, room temp)

vanilla extract

graham cracker crumbs

unsalted butter (melted, for crumbs)

mini marshmallows

freeze-dried raspberry powder (optional)

fresh mint leaves (for garnish)

fresh berry slices (strawberry or raspberry)

white chocolate shavings (for garnish)

Sorbetto 88

Make Sorbetto 88 Recipe in just 35m. Dive into a decadent and dreamy dessert with this latest batch of Sorbetto Sour Ale, flavored with ripe raspberries and strawberries, creamy white chocolate, fluffy marshmallows, and drool-worthy cheesecake. It’s love at first sip!

Sorbetto 88

Descriptors

Tasting Notes

Food Pairings

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