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.
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- 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. 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.
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