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. 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. Food & Wine's Editorial Guidelines Updated on June 3, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Frances Janisch Active Time: 20 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 Sugar Syrup 1/2 cup sugar 1/4 cup light corn syrup 1/4 cup water Directions Make the sugar syrup 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. Make the sorbet 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