This delicately-flavored sorbet takes advantage of the fresh nectarines that are in season toward the end of the summer and only requires a handful of ingredients!
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| Summertime Nectarine Sorbet |
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This summer, I've been making more of an effort to stop by our local farmers market to pick up the fruits and vegetables that I need for the week. Thinking back on all of my purchases thus far, it seems as if I managed to bring home a container of
peaches and/or nectarines every single week.
While the simplest way to enjoy fresh fruit it to give it a thorough wash and eat it "as is", I couldn't pass up the opportunity to put
my ice cream maker to good use and to turn some of our nectarines into a delicious frozen dessert.
This recipe for
Summertime Nectarine Sorbet, based on my recipe for
Summer Peach and Lavender Sorbet from last summer, is super simple to put together and only calls for a handful of ingredients -- nectarines, water, sugar, and lemon juice. Are you ready to see how easy it is to make homemade fruit sorbet?
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| Farmers Market Nectarines |
Start with three or four ripe nectarines. You'll know they're ready when the flesh gives slightly when you gently apply pressure to the fruit with your thumb, plus they'll be so fragrant, you'll be tempted to take a big bite. Since you're blending the fruit to create a puree, you could even use nectarines that are a tad overripe if you're looking for a way to use them up.
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| Chopped Nectarines |
Remove the pits from the nectarines and give the fruit a rough chop. All of the fruit will be going into the blender, so don't worry about making the pieces uniform in size.
Now, I decided to keep the skin on the fruit because I wanted that lovely reddish-orange color to be speckled throughout the sorbet. If you prefer, then you can most definitely take the time to remove the skin before putting everything in the blender. No matter what you choose to do, just make sure you have 3 cups of chopped nectarines when you're done.
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| Summertime Nectarine Sorbet |
Combine 1 cup each of water and sugar in saucepan and bring to a boil. Lower the heat to medium and allow to simmer until all of the sugar as dissolved. When cool, you'll use this simple syrup to help sweeten the nectarine puree to suite your personal tastes. And don't forget a little bit of freshly-squeezed lemon juice! It'll help to brighten up all of the flavors.
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| Summertime Nectarine Sorbet |
Once all of the ingredients have been pureed, pour the nectarine mixture into a bowl and allow to chill in the refrigerator for 2 hours. Pour the mixture into the prepared freezer bowl of your ice cream maker and allow to churn for 20-25 minutes, then immediately transfer to the soft sorbet to a freezer-safe container. Freeze the sorbet for 2 hours and that's it! You're ready to serve your homemade fruit sorbet for dessert!
To make it easier on yourself come serving time, take the sorbet out of the freezer at least 15 minutes ahead of time. That way you won't break your wrist trying to scoop the sorbet into bowls. ;-)
Summertime Nectarine Sorbet
INGREDIENTS
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1 cup
water
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1 cup
sugar
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3 cups
fresh nectarines, pitted and chopped
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1 tablespoon
fresh lemon juice
INSTRUCTIONS
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In a small saucepan, whisk together the sugar and water. Bring the mixture to a boil. Lower the heat to medium and simmer until all the sugar has dissolved, stirring occasionally. Set aside and cool the simple syrup to room temperature.
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Place the chopped nectarines, half of the simple syrup, and the lemon juice in a blender and puree until smooth. Taste the mixture. If it's not sweet enough for you, then add more of the syrup and pulse to combine.
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Pour the nectarine mixture into a large bowl and cover with plastic wrap. Allow to chill in the refrigerator for at least 2 hours or overnight.
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Remove the chilled mixture from the refrigerator and pour into the freezer bowl of your ice cream machine. (Make sure you've prepped the bowl according to the manufacturer's instructions beforehand!)
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Turn your ice cream machine on and allow the mixture to churn for 20-25 minutes.
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Once it has thickened, scoop the nectarine mixture into a freezer-safe, air-tight container and place in the freeze for 2 hours.
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Remove the sorbet from the freezer 15 minutes prior to serving.
Recipe by
Michelle Rittler | Taste As You Go
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