Recipes Sour-Cherry Lambic Sorbet 5.0 (2,891) Add your rating & review "Above all, sorbet should taste—and feel—almost like eating fresh fruit," says Jeni Britton. More Frozen Desserts By Jeni Britton Jeni Britton Instagram Twitter Website Jeni Britton is an American ice cream maker and entrepreneur. A pioneer of the artisan ice cream movement, she introduced a modern, ingredient-driven style of ice cream making that has been widely emulated across the world but never duplicated.Experience: ice cream, entrepreneur, female business founder, small business advocate.Experience: Jeni opened her first ice cream shop, Scream, in 1996, then founded Jeni's Splendid Ice Creams in 2002. Her first cookbook, Jeni's Splendid Ice Creams at Home, is a New York Times and Wall Street Journal bestseller and won a coveted James Beard Award in 2012. It quickly became the de facto bible for anybody making their own ice cream or thinking about opening a new-style ice cream shop.Her second cookbook, Jeni's Splendid Ice Cream Desserts (2014), took ice cream to the next level with an array of incredible plated, layered, and piled-high ice cream-centric desserts.Jeni is a 2017 Henry Crown Fellow and has been recognized by Fast Company as one of the most creative people in business today. Food & Wine's Editorial Guidelines Updated on June 3, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Frances Janisch Active Time: 15 mins Total Time: 45 mins Yield: 5 cups Ingredients 3 cups pitted sour cherries (18 ounces) 3/4 cup sugar syrup 1 cup cherry lambic beer Directions In a blender, puree the cherries until smooth. Stir in the sugar syrup and the cherry lambic beer. Pour the sorbet base into an ice cream maker and freeze according to the manufacturer's instructions. Pack the sour-cherry lambic sorbet into a plastic container. Press a sheet of plastic wrap directly onto the surface of the sorbet and close the container with an airtight lid. Freeze until firm, 4 hours. Rate it Print