Plum and Cherry Lambic Sorbet

plum and cherry lambic sorbetThe cherries have been great this season, juicier and sweeter than I remember for a while. In fact, most of the fruit I’ve had over the summer has been remarkable. I’ll be devastated when it’s back to the humdrum of apples, oranges and bananas for the majority of the year.

It’s probably also a lot to do with the fact that I didn’t confine my shopping for fresh produce to the big supermarket chains as I have done, out of convenience, for the past couple of years. There’s certainly something to be said for fruit that’s allowed to ripen before it’s picked and I feel that, in the interests of a longer shelf life, it’s not something that most supermarkets hold dear.

With the fruit being as good as it was, and in a household of one with eyes bigger than my belly, it would be a shame to waste any of it. With the success I had making a mango and hefeweizen sorbet, and hot summer days still ahead here in the sunshine state, it was an obvious choice what to do.


This plum and cherry lambic version is great for those who like a bit of pucker with their sorbet. The sourness of the lambic really comes through alongside the sweetness of the fruit and cherries really are the perfect match for it.

What you need:

  • 1 cup cherry lambic
  • 1 cup water
  • 3/4 cup sugar
  • 2 tablespoons fresh lemon juice
  • 3/4 cup plums, seeds and skin removed
  • 1 cup cherries, pitted
  • 1 egg white (optional)*

What to do:

  1. In a small saucepan, bring lambic, water, and sugar to a boil over medium heat, stirring often, until sugar dissolves. Stir in lemon juice then allow to cool completely.
  2. Meanwhile, process plums and cherries in a food processor.
  3. Stir into the lambic mixture until combined. Transfer to a shallow baking dish and freeze until solid.
  4. Using a fork, break frozen mixture into large pieces. Place in a food processor and puree adding the egg white immediately once beginning to puree. Puree until completely smooth before transferring to a container; freeze until ready to serve (sorbet will be soft).


* The egg white aids in giving it that glossy, creamy appearance but the sorbet also works fine without it.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s