Kriek Lambic Sorbet
Date: 2009-01-31
By: Chris Shenton

Lindemans Kriek (and Frambois) are intensely flavored and fruity.  A
dry, tart one might be too intense, not desserty.

Without any Sugar, the sorbet comes out too firm and crystaline. The
Corn Syrup gives it more smoothness than Sugar/Water alone. It might
be better textured if I increased the Corn Syrup and descreased the
Sugar/Water.

3	ounce	Sugar
3	ounce	Water
3	Tbs	Corn Syrup
750	ml	Lindemans Kriek Lambic Beer

Make simple syrup by boiling Sugar in Water to dissolve;
add the Corn Syrup.
Chill Beer and Syrup.
Churn in ice cream maker then freeze overnight.

Serve on chilled bowls.