In fruit lambics, fruit is added as the basis for a second fermentation. As a rule, one type of fruit is added, but at times mixtures of different fruits are used, e.g. in the Rose Gambrinus, where cherries and raspberries are added, or in the De Cam Geuzestekerij Lambiek Special which owes its aroma to Cape gooseberries, blackberries and sour cherries.