White Nectarine Sorbet

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

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

Step 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

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

Scoop nectarine sorbet into bowls and serve.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 134Calories from Fat 25

% Daily Value *
Total Fat 3.8g6%

Saturated Fat 1.9g10%
Cholesterol 6.3mg3%
Sodium 10mg1%
Total Carbohydrate 26g9%

Dietary Fiber 2.5g10%
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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White Nectarine Sorbet