Wednesday, June 22, 2011
Summers bounty... Nectarine Sorbet
We found a great farm stand that sells lugs of peaches and fresh fruit for $5 per box and so I have had to go through mounds of recipes to use up all the yummy fruit we bought. This great nectarine sorbet was one of our favorites...
6 ripe nectarines (about 2 lbs)
2/3 c. water
3/4 c suga
1 tsp Kirsch (or substitute equal amount of cherry syrup from canned cherries) or 1/4 tsp fresh lemon juice
Slice nectarines in half and remove pits. Cut un-peeled nectarines into small chunks and cook them with the water in a medium non-reactive sauce pan, covered. stir occasionally, about 10 minutes. Add more water if necessary during cooking process.
Remove from heat and stir in sugar until dissolved. Let cool to room temperature. Once cool- blend in food processor or blender until smooth. Stir in Kirsch or lemon juice.
Chill mixture thoroughly, then freeze in ice cream maker according to directions.