White Nectarine Sorbet

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.


Makes 2 1/2 to 2 3/4 cups; 4 servings

Recipe from


Nutritional 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


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


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.


July 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note