Wednesday, August 14, 2013
Ohhh, fresh ripe nectarines. Nectarines and peaches are divine this time of year: but there's nothing so disappointing as a hard, tasteless, out-of-season peach.
I got some nectarines that were super-ripe, and made this sorbet with them. It's amazing to eat cold, sweet nectarine sorbet after a long, sweaty night at work.
6 ripe nectarines
2/3 cup water
3/4 cup sugar
1/4 teaspoon freshly squeezed lemon juice
Cut the unpeeled nectarines in chunks (discarding the pits) and cook with the water over medium heat until the fruit is soft and cooked through, about 10 minutes. Remove from the heat and add the sugar. Let cool to room temperature and puree until smooth. Add the lemon juice. Chill thoroughly, then mix in your ice cream maker.