For ➏ 100 g sugar
50 g honey
15 cl water
300 g pitted black sour cherries
25 cl good kriek lambic like Lindemans
Heat the sugar, honey, and water in a small saucepan just until the sugar is completely dissolved. Cool the syrup completely.
Purée the cherries in the blender until smooth. Mix in the syrup and the lambic.
Pour the sorbet base slowly into your actively churning ice cream maker. After about 30 m, it would be thoroughly mixed.
Pack the sorbet into the chilled container. Freeze until firm, about 4 h.
Belgian kriek-beer is created by adding sour cherries to gueuze or unblended lambic. Avoid cheaper and sweeter brands. Read the anglerfish in gueuze recipe for more information on gueuze.
The sour cherries used in the beer are typical for the borough of Schaarbeek, near Brussels, where a feast of the cherry is organised every year.
Belgian lambic is available with several different fruits added, you could use raspberry lambic with real raspberries, as a variation.
