Clibit
Here's a recipe for a partial mash apricot sour beer that you just add lactic acid too to provide some simple sourness. You could use a different fruit I'm sure.

https://beerandbrewing.com/easy-way-apricot-sour-recipe/

PARTIAL-MASH

Brewhouse efficiency: 72% 
OG: 1.055 
FG: 1.014 
IBUs: 6 
ABV (est): 5.4%

MALT/GRAIN BILL

1 lb (454 g) Vienna 
1 lb (454 g) Carafoam 
8 lb (3.6 kg) Pilsner liquid malt extract

HOPS & ADDITIONS SCHEDULE

0.5 oz (14 g) Strisslepalt at 60 minutes 
2 fl oz (59 ml) Apricot Extract or to taste

YEAST

American Ale

DIRECTIONS

Mash the Vienna malt and Carafoam at 159°F (71°C) for 15 minutes. Add food-grade lactic acid to achieve a pH of 4.0 (about 1 fl oz/33ml). Add the malt extract and boil for 60 minutes, following the hops schedule. Ferment at 68°F (20°C) until final gravity is reached. Add the apricot extract, then package as normal.



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Hops_and_Dreams
I've never really thought about sour beers, until you mentioned them recently. However, it does sound quite refreshing for a summer beer. Not sure about apricot, but cherry or raspberry could be nice.
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