We enjoyed the sweetness of white nectarines, but regular golden nectarines or peaches also work well for this frozen treat.

Richard Ruben
Recipe by Cooking Light June 2003

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Recipe Summary

Yield:
5 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine nectarines and raspberries in a food processor; process until smooth. Stir in apricot nectar, honey, and lemon juice. Strain mixture through a sieve into a large bowl; discard solids.

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  • Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

Nutrition Facts

218 calories; calories from fat 2%; fat 0.6g; saturated fat 0.1g; mono fat 0.2g; poly fat 0.3g; protein 1.4g; carbohydrates 56.7g; fiber 3.4g; iron 0.9mg; sodium 5mg; calcium 21mg.
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