Fruity Beer Sorbet

This fruit and sour beer sorbet recipe, from Jeni Britton Bauer, is made with stone fruit like peaches or plums and a Lambic beer, creates an intoxicating creamy sorbet.

Fruit and sour beer sorbet on a spoon

Lambic beers, or “sour beers,” are spontaneously fermented Belgian ales often flavored with fruits. I’ve been making fruit and lambic sorbets and ice creams for years. (Chef Jonathon Sawyer at the Greenhouse Tavern in Cleveland gave me my first sip of American craft sour beer, which I fell in love with instantly.) Sorbets require a lot of sugar to remain supple when frozen, so they easily can get too sweet. However, when you add good-quality ale you balance that sweetness. Also, the natural sugar content of the alcohol means you won’t have to add as much sugar as you would in a regular sorbet recipe.–Jeni Britton Bauer

LC (Hiccup) Note

Go ahead. Try and stop at one spoonful of this cool, creamy, ever so slightly intoxicating concoction. We dare you. [Hiccup.]

Fruity Beer Sorbet

Fruit and sour beer sorbet on a spoon
I use this fruity beer sorbet recipe to make cherry lambic sorbet, black plum & black currant lambic sorbet, and peach lambic sorbet, but you can make any combination you like.

Prep 20 mins
Cook 2 hrs
Total 2 hrs 20 mins
4 servings (makes about 1 quart)
320 kcal
5 / 3 votes
Print RecipeBuy the Jeni’s Splendid Ice Creams at Home cookbook

Want it? Click it.


  • Ice cream maker


  • 1 pound fresh stone fruits (cherries, peaches, plums, apricots, or, if desired, a combination)
  • 3/4 cup sugar
  • 1/3 cup light corn syrup
  • 3/4 cup lambic chilled


  • If using peaches, plums, or apricots, peel the fruits. Remove and discard the stones (that is to say, the pits). Purée the fruit in a food processor until smooth. You should have somewhere between 1 and 2 cups of puree.
  • Combine the puréed fruit, sugar, and corn syrup in a 3-quart saucepan and bring to a simmer, stirring until the sugar is dissolved. Immediately remove from the heat. Refrigerate until chilled through, at least 2 hours.
  • Strain the purée, if desired, through a sieve into a bowl. Stir in the beer and, if you can stand to wait, refrigerate the mixture until chilled.
  • Pour the mixture into the chilled canister of an ice cream maker (you may need to work in batches to prevent sorbet overflow) and spin just until it is the consistency of very softly whipped cream. Pack the sorbet into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze until firm, at least 4 hours. You can take it from here.
Print RecipeBuy the Jeni’s Splendid Ice Creams at Home cookbook

Want it? Click it.

Show Nutrition

Serving: 1servingCalories: 320kcal (16%)Carbohydrates: 82g (27%)Protein: 1g (2%)Fat: 0.4g (1%)Saturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 18mg (1%)Potassium: 253mg (7%)Fiber: 2g (8%)Sugar: 74g (82%)Vitamin A: 73IU (1%)Vitamin C: 8mg (10%)Calcium: 19mg (2%)Iron: 0.4mg (2%)

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.

Recipe Testers’ Reviews

This was a really pleasant surprise for me. I had to really look hard to find the right beer, but the search was worth it. The beer taste wasn’t overpowering, but blended nicely with the puréed fruit. I don’t care for overly sweet sorbets, and this fit my palate nicely as it was slightly sweet and a little tart as well. The lambic beer I found was made with strawberries. For the fruit I used 1 fresh apricot and 3/4 lbs. of fresh cherries. I wound up with just under 2 cups of purée. After adding the beer I didn’t need to chill it any further as I’d kept the beer in the fridge while the purée mix was chilling. I mixed the 2 together and put it directly into the ice cream maker. It’s a good thing it didn’t make more, as it filled the freezer chamber on the maker almost to capacity. My tasters found it refreshing and fruity and hardly noticed the beer taste at all. I can’t wait to make this again with a gingered beer that my son found and fresh peaches when they finally come into season here.

The most difficult part of this recipe was finding lambic beer. All I can say is it’s worth the search. I used peaches for the stone fruit in this sorbet. After running them through the food processor, I had about 1 3/4 cups of purée. Once my sugar and fruit mixture cooled in the refrigerator, I added the cold lambic. Since the sorbet base was still cold, I placed it in the ice cream maker right away. It took about 25 minutes to get to the “whipped cream” stage. The texture was smooth, light, and creamy. The flavor was fruity and refreshing. A fabulous sorbet.

I am a beer lover. Though the name “fruity beer” may seem off-putting to some, I assure you, you’d be missing some of the most refreshing brews around if you didn’t try them. So it only seems natural that a fruity beer would make a refreshing, summery-tasting sorbet. Since I don’t care for desserts that are too sweet, I used nectarines for their tart quality. The pound of nectarines yielded about a cup of purée and added a tangy kick to the finished product.

First, I’d say that I probably cheated here. My local store only had two types of lambic: framboise and cherry. I chose cherry. (This brand adds cherries to the lambic at 6 months and allows it to ferment for 8 to 12 months with the cherries in the beer.) Since cherries are in season, I bought cherries. Thus, there was a strong cherry flavor, which we all liked. It did have beer notes, but since the cherry lambic tasted good on its own, this wasn’t a problem. The hardest part of the recipe is pitting the cherries. If I made this again, I would likely buy pitted cherries. I’m curious about how peaches or a regular (non-fruit flavored) beer would work.

Originally published July 05, 2012



  1. Is there any reason I wouldn’t be able to make this recipe into popsicles instead of processing in the ice cream maker?

  2. 5 stars
    This recipe sounds like just what I’m after, thank you! I have a wee question though: the beer I plan to use is a Belgian kriek with a very intense cherry flavour (Boon Oude Kriek), do you think I need to use fruit in addition? If so, what fruit do you think would work best in combination with the cherries? Thanks!

    1. Hey Jon, I do think you need the fruit because it lends a little substance as well as tartness to the sorbet. If you didn’t use the fruit, you’d need to completely revamp the proportion of sugar, and I wouldn’t know where to begin in terms of advising you. As for the sort of fruit to pair with your kriek, I’m a purist so I’d rely on cherries if it was me. Fresh cherries are of course in season at the moment here, although frozen cherries tend to be more affordable. Good luck and let us know how it goes!

  3. 5 stars
    Cherry Lambic Sorbet is my absolute favorite of all Jeni’s ice creams. I haven’t tried this recipe – because I live in Ohio and can stock up on Jeni’s when I’m nearby.

  4. 5 stars
    It intrigued me, I knew I had to try it! Where in the world will I ever find that beer? Hmm I remember reading something about one of the local brew pubs starting to make fruity ales so let’s start there. Early afternoon one hot day just after the 4th a tasting session with the bartender and a friend had to drive me home. (An air-conditioned pub is a great place to spend a hot afternoon) I only got slightly soused but I did find the perfect flavor profile for a cherry-blueberry sorbet. It was delicious, not too sweet, a complex flavor I can’t begin to describe and a lovely treat on a hot afternoon. Thank you so much.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish