Hello readers! I am back! The cookbook is now one step closer to completion and you are one step closer to enjoying 80 recipes from best ice cream shops in the US. Thank you for your patience while I worked on this project.
As the summer draws to a close, I bring you one more sorbet recipe. I made this recipe earlier in the summer when I was able to buy sour cherries, however sweet cherries would work well as an ingredient in this sorbet. When I lived in Columbus, one of my favorite sorbets to enjoy from Jeni’s Splendid Ice Creams was her Cherry Lambic sorbet. Tart cherries are enhanced by complex cherry lambic beer, making a scoopable and enjoyable sorbet. The recipe was included in Jeni’s ice cream cookbook. A couple years ago, I adapted the cookbook recipe and made a peach plum lambic sorbet which was outstanding, so I was happy to finally make the original.
Since Jeni has previously published her recipe for Cherry Lambic Sorbet elsewhere before her cookbook, I do not feel bad sharing the recipe with you today. Have a wonderful remaining summer and enjoy this fabulous recipe!
Sour Cherry Lambic Sorbet
Recipe in Jeni’s Splendid Ice Creams at Home
Makes 1 quart
Do yourself a favor and buy some good quality lambic to make this sorbet. It will be worth the money and taste even better. I used New Belgium’s Transatlantique Kriek from their Lips of Faith series. So good!
1 pound fresh sour cherries, pitted
3/4 cup sugar
1/3 cup light corn syrup
3/4 cup cherry lambic beer, chilled
Puree pitted cherries in a food processor or blender until smooth. Combine pureed cherries, sugar, and corn syrup in a medium saucepan. Place over medium heat and bring to a simmer, stirring to disolve the sugar. Once sugar is dissolved, remove pan from heat and place in the refridgerator to chill for at least 2 hours.
Once chilled, strain through a seive into a bowl. Add beer and chill throughouly (you can skip this step if your beer was well chilled). Pour base into an ice cream maker and freeze according to the manufacturer’s instructions. Freeze until firm, at least 4 hours.