IPA Peach Sorbet

We love how the bitter notes of the IPA play against sweet and fruity peaches.
Photography By Brooke Allen | July 01, 2015



Peel peaches, remove pits and purée flesh in a blender or food processor. Combine peach purée, sugar and corn syrup in a medium saucepan. If using, stir in a pinch of Aleppo chile flakes. Bring to a simmer, stirring constantly just until sugar is dissolved. Pour mixture into a metal pan or bowl and place in the refrigerator to cool for at least 2 hours or until well chilled. Combine cooled purée with beer. Freeze mixture in an ice cream freezer it is the consistency of soft whipped cream. Transfer to a storage container and press a piece of parchment onto the surface of sorbet. Freeze in the coldest part of the freezer for at least 4 hours or until firm.

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  • 1 pound fresh peaches
  • ¾ cup sugar
  • 1/3 cup corn syrup
  • ¾ cup Mustang Rocket Fuel IPA, well chilled
  • Aleppo chile flakes (optional)
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