Science might tell you that if I want to somehow churn a beverage that is 7.5% alcohol into a sorbet, I may find this tricky to do. To science, I say, "Why don’t I just add some fruit juice and sugar to that and see what happens?" And voila, now I’ve got the most delicious, blush-pink sorbet with a bitter flavor endnote that signals this is a frozen treat for adults. 

Ok, perhaps the alcohol says adult-only too.

But for real, this is my favorite dessert I’ve made in quite a while, at once refreshing but also lightly boozy, bitter yet sweet, and all around enjoyable with a spoon and a lazy evening.

Or afternoon? Day sorbet-ing is the new day drinking. YOLO or whatever.

And I know, I know, it’s cold outside, but trust me, you may want to forget about that inconvenient fact just long enough to enjoy this sorbet. I’m landing on Saturday where it’s going to be just over 30 degrees, but that’s in Celsius, which is a little over 90 degrees, so personally I feel like my January timing is juuuuust right.

But even if you are landing Saturday on your sofa in refuge from bitter cold, I still recommend a frosty half-pint glass of this treat. I don't think you'll feel any regrets.

(And FYI this sorbet won't get you drunk. There is barely one beer in the entire batch.)

Pink Grapefruit IPA Sorbet

• 3/4 cup pink grapefruit juice (from about 2 grapefruits)
• 1 1/4 cup Grapefruit IPA 
• 3/4 cup sugar

1. Combine grapefruit juice and beer with the sugar and whisk to combine and dissolve the sugar. Chill mixture thoroughly, at least a couple hours in the refrigerator.
2. Churn mixture in ice cream maker according to manufacturers instructions. Mixture may be a little "loose" due to the alcohol content. Transfer to a freezer safe container and freeze, covered, until firmed up (at least overnight is best).

Notes:

• I find the easiest way to get all the juice from grapefruits is to peel the grapefruits and then pulse in a blender, then strain through a sieve.
• Due to the alcohol level of most IPAs, the sorbet will probably not freeze as hard as you may be used to. But it will freeze, and is easy to scoop right out of the freezer.