Nectarine-Gewürztraminer Sorbet
Notes: In the freezer, sorbet gets very hard. To serve, thaw partially, break into chunks, and beat to a slush with a mixer or a food processor.
How to Make It
Step 1
1
In a bowl, mix nectarine slices with 3 tablespoons lemon juice. Whirl, a portion at a time, in a blender or food processor until very smooth. Return purée to bowl.
Step 2
2
Add Gewürztraminer, sugar to taste, and more lemon juice if desired. Nest bowl in ice water and stir often until mixture is cold, 5 to 10 minutes.
Step 3
3
Pour chilled purée into an ice cream maker (1-qt. or larger capacity). Freeze according to manufacturer's directions until sorbet is firm enough to scoop, dasher is hard to turn, or machine stops.
Step 4
4
Serve, or freeze airtight (see below)
Step 5
5
Firming and Storing Ice Cream:
Step 6
6
To get frozen desserts hard enough to scoop onto a cone, or to store them, transfer when frozen to an airtight container and put in the freezer at least 3 hours or up to 1 week.
Step 7
7
If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours.
Step 8
8
For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.
Step 9
9
Nutritional analysis per 1/2 cup.
Ingredients
About 2 pounds ripe nectarines, rinsed and sliced
About 3 tablespoons lemon juice
3/4 cup late-harvest Gewürztraminer or late-harvest Johannisberg Riesling
About 3 tablespoons sugar
Directions
Step 1
1
In a bowl, mix nectarine slices with 3 tablespoons lemon juice. Whirl, a portion at a time, in a blender or food processor until very smooth. Return purée to bowl.
Step 2
2
Add Gewürztraminer, sugar to taste, and more lemon juice if desired. Nest bowl in ice water and stir often until mixture is cold, 5 to 10 minutes.
Step 3
3
Pour chilled purée into an ice cream maker (1-qt. or larger capacity). Freeze according to manufacturer's directions until sorbet is firm enough to scoop, dasher is hard to turn, or machine stops.
Step 4
4
Serve, or freeze airtight (see below)
Step 5
5
Firming and Storing Ice Cream:
Step 6
6
To get frozen desserts hard enough to scoop onto a cone, or to store them, transfer when frozen to an airtight container and put in the freezer at least 3 hours or up to 1 week.
Step 7
7
If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours.
Step 8
8
For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.
Step 9
9
Nutritional analysis per 1/2 cup.
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