http://www.foodandwine.com/recipes/sour-cherry-lambic-sorbet
Jeni's ice cream's award-winning Sour-Cherry Lambic Sorbet:

3 cups pitted sour cherries (18 ounces)
3/4 cup Sugar Syrup
1 cup cherry lambic beer

In a blender, puree the cherries until smooth. Stir in the Sugar Syrup
and the cherry lambic beer. Pour the sorbet base into an ice cream
maker and freeze according to the manufacturer’s instructions.

Pack the sour-cherry lambic sorbet into a plastic container. Press a
sheet of plastic wrap directly onto the surface of the sorbet and
close the container with an airtight lid. Freeze until firm, 4 hours.

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Chef Jeni Britton Bauer
Jeni’s Sour Cherry Lambic Sorbet

2 cups cherry puree (sour, or dark sweet) about 18 ounces of cherries.
2/3 cup of sorbet sugar syrup (recipe below)
1 cup of Cherry Lambic (Lindemann’s has strongest flavor)
Combine, cool.
Freeze in ice cream machine according to manufacturer’s
directions. Store immediately in the coldest part of freezer.

Sorbet Sugar Syrup - helps provide smoothness to sorbet.
1 cup sugar
1/2 cup corn syrup
1/2 cup water
Boil until clear. Makes 1 and one-third cups - enough for two batches
of sorbet.