Comments on: Lambic Sorbet

By: Elizabeth

Elizabeth — Mon, 04 Aug 2008 21:24:59 +0000

framboise is my favorite drink!! great idea!

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By: Columbus Foodie » Blog Archive » July 2008 Roundup

Columbus Foodie » Blog Archive » July 2008 Roundup — Sat, 02 Aug 2008 05:59:38 +0000

[...] Recipes, Strawberry Peach Sorbet and Country Peach Ice Cream from Annie’s Eats, Raspberry Lambic Sorbet from Apple Pie, Patis, and Pate, Cannoli Cupcakes from Bake & Destroy, Strawberry Balsamic [...]

By: Lisa

Lisa — Fri, 01 Aug 2008 17:20:09 +0000

I made this with great success! My dinner guests were so pleased!

I used frozen (fresh from the farmer’s market a week before) raspberries. I processed them and let them sit, to thaw, while the syrup cooled.

By: Jude

Jude — Sun, 20 Jul 2008 05:25:16 +0000

tanna - Can’t go wrong either way for sure.

michelle - Can’t find gueuze yet. Nothing but fruit lambics over here.

peabody - So easy to make, too.

jeanne - Like the kriek lambic as well. I’ll try it with sour cherries.

nancy - Glad it was a hit. That’s an interesting mix of flavors. Will try it when I get a chance.

dragon - Sometimes you’re not even aware of what you’re doing but everyone else seems to notice it. Oh well.

susan - Lindemans is so addictive. I’ve yet to try the cassis, though.

chris - I think what Peter meant is that Lindemans lambics don’t use processed sweeteners such as sugar and syrups — only fresh fruit. Will keep an eye out for the breweries you mentioned. I’m sure I’ve seen them before in the local stores. Thanks for the informative post!

By: Chris Millward

Chris Millward — Thu, 17 Jul 2008 15:21:33 +0000

@peter & Jude - I believe that Lindemans’ lambics are all sweetened. The one exception that is not sweetened is their Cuvée René Gueuze. A few lambic makers do make the traditional unsweetened gueuzes and lambics. I can’t find the reference right now, but I believe the term “oude gueuze” is protected in Belgium and can only be applied to those gueuzes that are made in the traditional manner and are unsweetened. Some of the lambic brewers/blenders have appropriated the ‘oude’ designation for some of their fruit lambics if they have no sugar added. Thus traditional krieks, such as those made by Cantillon, Drie Fonteinen, Boon, Hanssens, and Oud Beersel (this list is off the top of my head, there may be more…), are much more tart than a sweetened kriek. They are made by adding fresh cherries to an aged barrel of lambic, but not adding additional sugars/syrup.

If you are interested in tasting the difference I would recommend seeking out either Boon or Oud Beersel, because both of these makers offer both a traditional oude kriek and a sweetened version which you could compare side-by-side. Both the ‘oude’ and sweetened versions of both of these beers are available here in Orlando @ Knightly Spirits in MetroWest, but your mileage may vary depending on your location.

Oh, here is the link! http://ourworld.compuserve.com/homepages/pvosta/pcrbier1.htm

Either way, enjoy! Looking forward to trying this sorbet.

By: Liqurious « Boh-log: A Blog about Beer from the Land of Pleasant Living

Liqurious « Boh-log: A Blog about Beer from the Land of Pleasant Living — Wed, 16 Jul 2008 14:34:26 +0000

[...] Lambic Sorbet [...]

By: Susan

Susan — Tue, 15 Jul 2008 22:31:24 +0000

Oh…..you have *no* idea how I love Lindemans lambic, not so much the kriek (sometimes bottled cherries can taste “prunish” - I site Peter Herring), but the pêche and framboise - worth every ridiculous cent you pay for it. Not easy to find. Bring on all the natural yeast in the air, I say.

Fabulous, first-rate recipe!

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By: Dragon

Dragon — Tue, 15 Jul 2008 02:31:14 +0000

You made me laugh when you talked about having trouble keeping the ingredients on hand. Just last month, I gave a dinner party where the dessert required fresh raspberries. All day, I kept seeing those plump berries on the counter and I would sneak one or two. Even during the dinner, I would sneak them. My guests found it very funny. But, come the end of the dinner, I had just enough for the dessert.

Your sorbet looks lovely and it is such a pretty colour.

last blog post: Peachy Sunrise Smoothie

By: nancy

nancy — Mon, 14 Jul 2008 21:58:20 +0000

love it!
I made it the other day and everyone loved it.
such a nice texture.

i’m attempting it again, though they were out of the raspberry lambic, so i’m trying 2/3 apple and 1/3 blackcurrant, with fresh raspberries.

hopefully, a good combination.

thanks for the recipe!

By: Jeanne

Jeanne — Sat, 12 Jul 2008 19:09:21 +0000

Wowee wow! I love lambics and drink them quite often (my favourite is the cherry) but have never thought to turn them into a sorbet! Inspired. Thanks so much for taking part in WTSIM this month
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