After 10 years of marriage and many frozen treats, one of my favorite wedding gifts had to be replaced. The freezer bowl from our ice cream maker sprung a leak leaving an electric blue puddle of mystery liquid on the bottom shelf. With a batch of sour beer sorbet chilling in the fridge, patiently waiting to be churned, I went online to find a new one ASAP.
Before the new freezer bowl arrived, I snuck a few spoonfuls of the fresh cherry and lambic beer mixture. I couldn’t help myself! As expected, the final sorbet was sweet, tart and smidge boozy. Served in a cone or dish, each bite of this grown-up dessert was begging for a summer day. You can make this sorbet with peaches, plums or any stone fruit.
Sour Beer Sorbet
Adapted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer
1 pound fresh stone fruit (cherries, peaches, plums, apricots, etc.)
3/4 cup granulated sugar
1/3 cup light corn syrup
3/4 cup lambic beer, chilled
If using peaches or apricots, peel them. Pit the fruit and puree in a blender or food processor.
In a large saucepan over medium high heat, bring the fruit puree, sugar and corn syrup to a simmer, stirring until the sugar has dissolved. Transfer the mixture to a bowl and chill in the refrigerator for at least 2 hours. Strain through a fine mesh sieve and stir in the beer. Chill completely in the refrigerator.
Churn in an ice cream maker following the manufacturer’s instructions. Freeze until firm before serving, at least 4 hours.