Sour Beer Sorbet

[Photograph: Stacy Newgent]

If you're a fan of lambic, gueze, or any other fruity wild fermented ales, this Sour Beer Sorbet is a dream come true. It's sweet meets sour with just a whiff of yeastiness.

Reprinted with permission from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer. Copyright © 2011. Published by Artisan Books. Available wherever books are sold. All rights reserved.

Sour Beer Sorbet

About This Recipe

Yield:1 quart
Active time:30 minutes
Total time:2 hours 30 minutes
Special equipment:ice cream maker
This recipe appears in: Bake the Book: Sour Beer Sorbet


  • 1 pound fresh stone fruit (cherries, peaches, plums, apricots, etc.)
  • 3/4 cup sugar
  • 1/3 cup light corn syrup
  • 3/4 cup lambic beer, chilled 


  1. 1

    Peel peaches or apricots, if using. Remove the stones from the fruit and puree in a food processor until smooth. 

  2. 2

    Combine the pureed fruit, sugar, and corn syrup in a 3-quart saucepan and bring to a simmer, stirring to dissolve the sugar. Remove from the heat immediately and put in the refrigerator to chill for at least 2 hours. 

  3. 3

    Strain through a sieve into a bowl, if desired. Add the beer and chill thoroughly.  

  4. 4

    Pour the sorbet base into the frozen canister and spin just until it is the consistency of very softly whipped cream.

  5. 5

    Pack the sorbet into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours. 

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