Cherry Lambic Sorbet
Excerpted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer (Artisan Books). Copyright 2011
Pairs with: Vanilla Bean DRY Soda
1 pound fresh cherries
3/4 cup sugar
1/3 cup light corn syrup
3/4 cup lambic beer, chilled
Makes a generous 1 quart
Remove the stones from the fruit and puree in a food processor until smooth.
Combine the pureed fruit, sugar, and corn syrup in a 3-quart saucepan and bring to a simmer, stirring to dissolve the sugar. Remove from the heat immediately and put in the refrigerator to chill for at least 2 hours.
Strain through a sieve into a bowl, if desired. Add the beer and chill thoroughly.
Pour the sorbet base into the frozen canister and spin just until it is the consistency of very softly whipped cream.