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White Nectarine Sorbet





Yields
Makes 2 1/2 to 2 3/4 cups; 4 servings

For years, most growers eschewed the demanding care of white peaches and nectarines. But lately, growers in the San Joaquin Valley responded to a demand from the Asian market. The desire for flavorful white fruit prompted large plantings and the development of more varieties that ripen over a longer period. Serve this sorbet freshly made, while it's soft and very smooth. If making ahead and freezing, thaw partially and beat to a slush to serve.

  About 1 1/2 pounds ripe white nectarines, chilled
 3 tablespoons lemon juice
 2 to 3 tablespoons sugar
 1 tablespoon orange-flavor liqueur (optional)
 1/4 teaspoon vanilla
 1/4 cup sour cream or crème fraîche
Step 1
1

Slice nectarines into a bowl. Add lemon juice and mix with fruit to keep slices from darkening.

Step 2
2

Pour fruit and juice into a blender or food processor. Add 2 tablespoons sugar, liqueur, vanilla, and sour cream. Whirl until peel is finely ground (it turns the purée pink). Taste and add more sugar if desired.

Step 3
3

Pour nectarine mixture into a 1-quart or larger ice cream maker (refrigerated or frozen-cylinder kind, or one that uses salt and ice) and follow manufacturer's directions. Churn until dasher is very hard to turn.

Step 4
4

Scoop nectarine sorbet into bowls and serve.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories134
% Daily Value *
Total Fat 3.8g5%

Saturated Fat 1.9g10%
Cholesterol 6.3mg3%
Sodium 10mg1%
Total Carbohydrate 26g10%

Dietary Fiber 2.5g9%
Protein 2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.