With a mix of stone fruit including cherries, peaches, plums and apricots, this sour beer sorbet is sweet, refreshing and a bit tart.
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.