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White Nectarine Sorbet

Yield 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

Nutrition Information

  • calories 134
  • caloriesfromfat 25 %
  • protein 2 g
  • fat 3.8 g
  • satfat 1.9 g
  • carbohydrate 26 g
  • fiber 2.5 g
  • sodium 10 mg
  • cholesterol 6.3 mg

How to Make It

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

  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.

  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.

  4. Scoop nectarine sorbet into bowls and serve.