Oh, it's that time of year again when my brother's back yard is filled with ripe berries. He went on vacation with his family and my Mom, sister, and I got to go pick a bunch and enjoy them on some nectarine sorbet I made for July 4th. Delicious is a serious understatement in this case!
If you're looking for another summery recipe, click here for Plum Raspberry Sorbet.
This recipe is from The Perfect Scoop by David Lebovitz.
6 ripe nectarines (2 lbs.)
2/3 cup water
3/4 cup sugar
1/4 teaspoon fresh lemon juice
Take the pits out of the nectarines. No need to peel them. Cut them into small chunks. Cook them with the water over medium heat. Make sure you cover them and stir once in a while until they are soft and cooked through, roughly 10 minutes. You can add a little more water if you need to. Remove from the heat and stir in the sugar. Cool to room temperature. Then, puree the mix in a blender till smooth. Stir in the lemon juice. Chill the mixture thoroughly and freeze according to your ice cream maker's directions. Top with berries.
