- 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
- 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
Slice nectarines into a bowl. Add lemon juice and mix with fruit to keep slices from darkening.
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.
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.
Scoop nectarine sorbet into bowls and serve.