Sugar and alcohol only freeze at very cold temperatures, much colder than most freezers get. Making an infused simple syrup and adding the beer and juice to it creates a wonderfully textured non-dairy alternative.
In a small pot, add the water, ginger, cinnamon, cardamom, salt and zest. Bring to a boil and let simmer for 5 minutes, making a tea-like infusion. Then add the sugar and let boil for another 5 minutes. Turn off the heat and let cool to room temperature. Strain the syrup and chill in the refrigerator.
Mix the fresh-squeezed orange juice, beer and syrup together in a medium-size bowl. Pour into the ice cream maker and follow the manufacturer’s directions. Transfer the finished sorbet to a seal-able container and freeze for at least 4 hours before serving.