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.

Yield: Makes 2 1/2 to 2 3/4 cups; 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 134
  • Calories from fat: 25%
  • Protein: 2g
  • Fat: 3.8g
  • Saturated fat: 1.9g
  • Carbohydrate: 26g
  • Fiber: 2.5g
  • Sodium: 10mg
  • Cholesterol: 6.3mg


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