Belgian lambics rely on spontaneous fermentation from naturally occurring wild yeasts, giving this beer style its acidity and distinctive tartness. It doesn’t sound too different from the process that makes sourdough sour, does it? The particular style used in this sorbet recipe is fruit lambic — fresh whole fruits are added once the fermentation starts.
There’s a wide variety of fruit lambics available to use in this recipe:
- framboise (raspberry)
- kriek (cherry)
- pêche (peach)
- cassis (black currant)
- pomme (apple)
My favorite is easily the raspberry lambic. It also seems to be the most widely available.
There’s only one thing wrong with this sorbet recipe. Fresh raspberries and framboise lambic are perfectly fine on their own. I’m a firm believer in leaving well enough alone so I had a bit of trouble trying this recipe for the first time.
I couldn’t even keep the ingredients on hand long enough due to an uncontrollable habit of mindlessly popping raspberries in my mouth every few seconds. Before I realize it, there’s nothing left in the container but red streaks. A snifter or two of framboise lambic is also never a bad idea after dinner. It’s the ideal dessert beer.
The raspberries had to go directly from the bag into the blender just to make sure. Ah, the problems I face.
Now that I’ve tried it, I can wholeheartedly say that it is absolutely worth it.