Nectarine and Raspberry Sorbet

Cooking Light
We enjoyed the sweetness of white nectarines, but regular golden nectarines or peaches also work well for this frozen treat.
5 servings (serving size: 1 cup)


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2 cups chopped peeled white nectarines (about 1 1/2 pounds)
1 1/3 cups raspberries (about 6 ounces)
2 1/2 cups apricot nectar
1/2 cup honey
1 tablespoon fresh lemon juice


Combine nectarines and raspberries in a food processor; process until smooth. Stir in apricot nectar, honey, and lemon juice. Strain mixture through a sieve into a large bowl; discard solids.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

Created date

March 2005

Nutritional Information

Calories 218
Caloriesfromfat 2 %
Fat 0.6 g
Satfat 0.1 g
Monofat 0.2 g
Polyfat 0.3 g
Protein 1.4 g
Carbohydrate 56.7 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 5 mg
Calcium 21 mg