Sour Beer Sorbet

1. 1

   Peel peaches or apricots, if using. Remove the stones from the fruit and puree in a food processor until smooth.

2. 2

   Combine the pureed fruit, sugar, and corn syrup in a 3-quart saucepan and bring to a simmer, stirring to dissolve the sugar. Remove from the heat immediately and put in the refrigerator to chill for at least 2 hours.

3. 3

   Strain through a sieve into a bowl, if desired. Add the beer and chill thoroughly.

4. 4

   Pour the sorbet base into the frozen canister and spin just until it is the consistency of very softly whipped cream.

5. 5

   Pack the sorbet into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

* Per serving · 4 servings · Values may vary.

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