Sour-cherry lambic sorbet

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.

Black sorbet

For ➍
55 cl water
80 g unsweetened cocoa powder
200 g sugar
170 g bittersweet chocolate (70% cocoa solids), chopped finely
pinch of salt

Freeze the bowl of an ice cream maker.
In a medium saucepan, whisk together the water, cocoa powder, and sugar. Set the pan over medium heat and bring to a boil, whisking continually. Remove from heat, and add the chopped chocolate.
Let rest for 30 s as the chocolate begins to melt, add the vanilla and salt, then stir until the chocolate is completely melted. Let cool on the counter, then refrigerate until chilled.
Whisk the mixture again just before using, and freeze in the ice cream maker.