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.
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
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.