Summer's almost here, and a cold lager goes well with warm afternoons and evenings. Sorbets, too, or sherbets, as they are sometimes called, are a refreshing summer treat.

These two summer favourites give imaginative cooks a chance to surprise their guests with an unexpected but delightful combination. Beer does not have to be limited to an icy glass or frosty mug. It ices well, and as sorbets are mostly iced water with pulverized fruit or juice and simple syrup, the two have a natural affinity. The result: beer sorbet, of course.

Chocolate and salty pretzels are a pleasing mouthful that go nicely together, and washed down with a cool beer sorbet, they make a fun snack for warm weather get-togethers. For the wine drinkers in the crowd, try the Summer Wine Sorbet.

SUCCESS TIPS

¦ Many recipes that require an ice cream maker or freezer can be made without a machine if you do not have one. Pour the mixture into a shallow tray (about 1 inch deep), place it in the freezer, and stir every 10 to 15 minutes until it reaches a nearly frozen consistency.

¦ The texture and flavor of a sorbet can be greatly affected by the density of the sugar syrup used. Sorbets made with a lighter syrup have a slightly grainy texture, with an intense fruit flavor.

¦ A wide variety of beers are now available, including many local craft products, seasonals such as summer pilsners, wheat beers and light ales. Each will impart a slightly different taste to a sorbet.

This recipe is a true sorbet, containing no milk. Capture the flavor of your favorite beer in this cool, light dessert. The chocolate-dipped pretzels provide the perfect accompaniment.

BEER SORBET

1 bottle (12 ounces) beer, well-chilled

1 ½ cups Simple Sugar Syrup (recipe below)

1 tablespoon lime juice

Whisk together beer, syrup and lime juice. Transfer the mixture to an ice cream machine and freeze according to manufacturer's instructions.

Makes about 3 cups.

This simple syrup may be stored in the refrigerator for several weeks.

SIMPLE SUGAR SYRUP

1 cup water

2 cups sugar

1. In a medium-sized saucepan over high heat, cook sugar and water, stirring constantly, until sugar dissolves and mixture reaches a full, rolling boil.

2. Immediately remove from heat; cool to room temperature. Strain through a fine sieve into a jar or bowl. Cover and refrigerate until needed. Sugar syrup should always be well-cooled (to about 40 degrees) before being used.

Makes about 3 cups.

CHOCOLATE PRETZELS

8 ounces bittersweet chocolate, coarsely chopped

1 bag (16 ounces) pretzels

Melt chocolate in the top of a double boiler. Dip in half of each pretzel. Let dry on wire racks. Store in an airtight container in a cool place. Makes about 40 pretzels.

This light frozen dessert can be made with almost any table wine except a heavy tannic red. If you use a sweet wine, reduce the sugar in the syrup by a tablespoon. Riesling or white zinfandel works well, but experiment with various whites, roses and reds.

SUMMER WINE SORBET

1 cup water

½ cup sugar

1 cup dry or slightly sweet table wine

1. A day ahead, combine water, sugar and half the wine in a saucepan. Stir to dissolve sugar; bring to a boil. Reduce heat and simmer 3 minutes. Allow syrup to cool.

2. Add remaining wine to syrup and pour into a shallow container, freezing overnight.

3. Two to four hours ahead, remove frozen mixture from freezer. Blend in food processor until smooth, about 20 to 30 seconds. Pour mixture in freezer container or individual serving glasses to freeze and set.

4. Remove from the freezer five to 10 minutes before serving.

Serves 6.