Peach Beer Sorbet

This sorbet is so ridiculously easy to make, and full of concentrated peach flavor. I am not that good of a writer to convey how perfect it is. You don't taste the beer flavor at all, but I imagine the beer helps to add some kind of depth to the sorbet. In her book, Jeni has other variations - like using fresh cherries with cherry beer - and since there are a number of lambic beer flavors (I used this brand), it will be fun to try out other fruit and beer combinations to make other sorbets. This is such a refreshing treat to have on a hot summer night.

1 pound fresh stone fruit (cherries, peaches, plums, apricots, etc). I used 3 1/2 peaches (the other 1/2 was too perfectly ripe not to eat standing over the sink!)
1/2 cup sugar
1/3 cup light corn syrup
3/4 lambic beer, chilled

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

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 heat and chill in the fridge for at least 2 hours.

Add the beer, and chill a bit more.

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

Pack into a storage container, and freeze in the coldest part of the freezer for at least 4 hours.