Comments on: Lambic Sorbet http://www.applepiepatispate.com/fruit/lambic-sorbet/ On learning to be a culinary Jack-of-All-Trades Sat, 04 Feb 2012 01:09:55 +0000 http://wordpress.org/?v=abc hourly 1 By: Hep http://www.applepiepatispate.com/fruit/lambic-sorbet/#comment-170347 Hep Mon, 13 Jun 2011 01:53:03 +0000 http://www.applepiepatispate.com/?p=229#comment-170347 Lindemans uses artificial sweetener Acesulfame K (it's required to be listed on the european label, but not the US import label). Lindemans uses artificial sweetener Acesulfame K (it’s required to be listed on the european label, but not the US import label).

]]> By: Au revior, a mardi… http://www.applepiepatispate.com/fruit/lambic-sorbet/#comment-167122 Au revior, a mardi… Thu, 09 Jun 2011 17:54:37 +0000 http://www.applepiepatispate.com/?p=229#comment-167122 [...] Sorbet made from one of my favorite fruity Belgian beers sounds absolutely fabulous to me! [...] [...] Sorbet made from one of my favorite fruity Belgian beers sounds absolutely fabulous to me! [...]

]]> By: Jacques Taveras http://www.applepiepatispate.com/fruit/lambic-sorbet/#comment-49252 Jacques Taveras Mon, 27 Sep 2010 17:25:23 +0000 http://www.applepiepatispate.com/?p=229#comment-49252 I'm astonished at how a lot of SEO's around aren't able to walk-the-walk! We're currently struggling to find another experienced SEO and are having a hard time locating an individual who has the ability to not simply outline a program, but additionally implement it by themselves. A lot of people can provide advice, but few can really produce the changes to a web site. I’m astonished at how a lot of SEO’s around aren’t able to walk-the-walk! We’re currently struggling to find another experienced SEO and are having a hard time locating an individual who has the ability to not simply outline a program, but additionally implement it by themselves. A lot of people can provide advice, but few can really produce the changes to a web site.

]]> By: Eleanor Mcneff http://www.applepiepatispate.com/fruit/lambic-sorbet/#comment-33983 Eleanor Mcneff Thu, 17 Jun 2010 09:03:36 +0000 http://www.applepiepatispate.com/?p=229#comment-33983 Hello, I love the Madagaskar movies, great animation! Hello, I love the Madagaskar movies, great animation!

]]> By: Elizabeth http://www.applepiepatispate.com/fruit/lambic-sorbet/#comment-655 Elizabeth Mon, 04 Aug 2008 21:24:59 +0000 http://www.applepiepatispate.com/?p=229#comment-655 framboise is my favorite drink!! great idea! <em>last blog post: <a href="http://strawberriesinparis.wordpress.com/2008/07/30/july-daring-bakers-challenge-filbert-gateau-with-praline-buttercream/" rel="nofollow">July Daring Baker’s Challenge: Filbert Gateau with Praline Buttercream</a></em> framboise is my favorite drink!! great idea!

last blog post: July Daring Baker’s Challenge: Filbert Gateau with Praline Buttercream

]]> By: Columbus Foodie » Blog Archive » July 2008 Roundup http://www.applepiepatispate.com/fruit/lambic-sorbet/#comment-607 Columbus Foodie » Blog Archive » July 2008 Roundup Sat, 02 Aug 2008 05:59:38 +0000 http://www.applepiepatispate.com/?p=229#comment-607 [...] 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 [...] [...] 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 http://www.applepiepatispate.com/fruit/lambic-sorbet/#comment-601 Lisa Fri, 01 Aug 2008 17:20:09 +0000 http://www.applepiepatispate.com/?p=229#comment-601 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. 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 http://www.applepiepatispate.com/fruit/lambic-sorbet/#comment-375 Jude Sun, 20 Jul 2008 05:25:16 +0000 http://www.applepiepatispate.com/?p=229#comment-375 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! 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 http://www.applepiepatispate.com/fruit/lambic-sorbet/#comment-334 Chris Millward Thu, 17 Jul 2008 15:21:33 +0000 http://www.applepiepatispate.com/?p=229#comment-334 @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. @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 http://www.applepiepatispate.com/fruit/lambic-sorbet/#comment-319 Liqurious « Boh-log: A Blog about Beer from the Land of Pleasant Living Wed, 16 Jul 2008 14:34:26 +0000 http://www.applepiepatispate.com/?p=229#comment-319 [...] Lambic Sorbet [...] [...] Lambic Sorbet [...]

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