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1
In a saucepan over medium high heat, add the strawberries and the sugar. With a potato masher or mallet, smash and stir the strawberries until well macerated and combined with the sugar. Allow the mixture to come to a boil, stirring and mashing until all the strawberries have broken down, about 10 minutes. Remove from heat and allow to cool. (If you want to strain the pulp and seeds, do so now. I didn't strain.)
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2
Place the strawberry mixture in the fridge until completely cool, about 2 hours. At the same time, freeze the bowl of your ice cream maker.
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3
Place mixture in the frozen bowl of your ice cream maker, add the beer, and churn it until firm (according to manufacturer's instructions). Place in a freezer safe container and chill until ready to serve.
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4
*Note: I used a KitchenAid ice cream maker and this mixture needed an additional 3 hours of freezer time after processing until it firmed to the right consistency.
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5
*If you don't have an ice cream maker, once the mixture has cooled in the fridge for 2 hours, add the beer, stir, and then transfer to a freezer safe bowl and freeze without agitating. Sorbet consistency will vary with this method.
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6
(Yield about 3 cups.)
