Rondje Roodbruin / Red-Brown Ale Trail

Sorbet of Flemish Red-Brown Ale with brown shrimp

Sorbet Rodenbach Grand Cru

Ingredients for 8 appetizers

  • 10 cl water
  • 60 g caster sugar
  • juice of ½ lemon
  • 25 cl Rodenbach Grand Cru
  • 6 Coeur de Boeuf tomatoes
  • chives
  • basil
  • 2 tbsp olive oil
  • juice of 1/2 lime
  • salt and pepper
  • 250 g brown shrimp



Bring the water and the sugar to the boil. Add the beer and the lemon juice and let cool. Pour the mixture into your ice-cream maker and prepare a sorbet. Store in your freezer. Finely slice the chives and part of the basil leaves. Peel the tomatoes and remove the seeds. Dice them. Add the sliced chives and basil to the diced tomatoes, stir in the olive oil and the lime juice and season to taste with salt and pepper. Marinate for 15 minutes.
Peel the shrimp. Arrange some of the tomato mixture on a plate and place a quenelle of Rodenbach sorbet on top of it. Sprinkle over the shrimp and garnish with basil leaves, chives and pepper.