In a large saucepan, combine sugar, water, and citrus zest.
Heat to a simmer, stirring until all of the sugar is dissolved. Turn heat down to low, allow to simmer very gently for 10 minutes.
Remove syrup from heat. Add juices and hops, allow to steep for 3 minutes.
Strain through fine cheesecloth and/or a coffee filter, discard solids.
Allow sorbet to cool to room temperature, then transfer to fridge to chill thoroughly.
Follow your ice cream maker’s instructions to freeze fruit mixture.
Serve immediately for a soft sorbet, or freeze for at least 1 hour for a more firm sorbet.
If recipe produces more than your ice cream maker can handle in one batch, keep any extra fruit mixture chilled until use - process into frozen sorbet within a day or two.Note: Nutritional info provided is per quart of ice cream. Isn't software fun?