Right now farmers’ markets all over the country are overflowing with fresh fruits. Surely a bowlful of berries would make any guest happy. Still, sometimes, we like to spend a little extra time making our berries boozy.

The point of this recipe is to take fresh berries and transform them only subtly – making them better while maintaining the freshness. Both booze types we use complement the berries perfectly. The Grand Marnier, along with the lemon juice, adds a citrus tang that enhances the fresh flavors while a sour beer adds to the acidity and overall fruitiness of the dish.

Most recently, we used Calabaza Boreal, a wild ale collaboration beer from the Jolly Pumpkin and Anchorage Brewing Companies. We also love to use a framboise for this recipe, a delicate raspberry sour ale. Lindeman’s Framboise is one of the most well-known and widely distributed lambics in the country, so you should be able to find it pretty easily. But feel free to sub in any other wild or sour ale you like.

When dessert rolls around, serve the same beer with the dessert and you should have a pretty perfect pairing.

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Beer Berry Shortcake

2 cups sliced strawberries and/or whole raspberries (or your favorite berry)
1 Tablespoon of sugar (more or less to taste and depending on how sweet the fruit is)
1 Tablespoon of fresh-squeezed lemon juice
1/2 Teaspoon vanilla extract
1 shot of Grand Marnier
1/4 cup of Framboise (raspberry lambic) or any other sour ale

Shortcakes
Whipped cream
Mint leaves

Add the berries to a bowl with the sugar, lemon juice, vanilla, Grand Marnier, and beer. Allow to sit for at least 1 hour, but not much more than 4 hours, stirring occasionally.

Place the berries on the shortcake and spoon a couple spoonfuls of the sauce on top of the fruit. Top with whipped cream and mint leaves. Serve immediately with the beer you used in the recipe and enjoy.