Try whipping up this fresh nectarine sorbet recipe for an unexpected dessert. Serve it alone, as a palate cleanser, or with berry, pear, and apple sorbets as part of an orchard-themed dessert plate.
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill: 1 hour
Total Time: 1 hour, 20 minutes
Ingredients:
- 2/3 cup of sugar
- 1 cup of water
- 2 1/2 lbs ripe nectarines, peeled, halved and pitted
- 3 tablespoons lemon juice
- 1/2 teaspoon fresh lemon zest
Preparation:
Bring the sugar and water to a boil in a large saucepan over medium-high heat. Continue boiling the mixture for 4 minutes. Add the nectarines to the boiling simple syrup and cook over medium heat, stirring frequently, for 5 minutes for fruit of average ripeness, or 3 minutes for overly ripe fruit.
Remove the nectarines and sugar syrup from the heat, stir the lemon juice and zest, and allow it to cool at room temperature for 5 to 10 minutes. Puree the mixture until it is smooth with a food processor or immersion blender.
Allow the nectarine puree to cool and then freeze it in an ice cream maker according to the manufacturer’s instructions.
This nectarine sorbet recipe makes 6 to 8 servings.
