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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

 

Prep
Remove the stones from the fruit and puree in a food processor until smooth.

Cook
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.

Chill
Strain through a sieve into a bowl, if desired. Add the beer and chill thoroughly.

Freeze
Pour the sorbet base into the frozen canister and spin just until it is the consistency of very softly whipped cream.

Pack the sorbet into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.