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.
Yield: Makes about 1 quart
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Amount per serving
- Calories: 85
- Calories from fat: 5.3%
- Protein: 1g
- Fat: 0.5g
- Saturated fat: 0.0g
- Carbohydrate: 17g
- Fiber: 1.7g
- Sodium: 2.3mg
- Cholesterol: 0.0mg
- About 2 pounds ripe nectarines, rinsed and sliced
- About 3 tablespoons lemon juice
- 3/4 cup late-harvest GewÃ¼rztraminer or late-harvest Johannisberg Riesling
- About 3 tablespoons sugar
- 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.
- 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.
- 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.
- 4. Serve, or freeze airtight (see below)
- Firming and Storing Ice Cream:
- 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.
- If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours.
- For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.
- Nutritional analysis per 1/2 cup.
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Nectarine-Gewürztraminer Sorbet Recipe at a Glance
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