← Back to Search Results
White or Yellow Nectarine Sherbet Default

Comments: 0
 

Recipe

We like to serve yellow and white nectarine sherbets together. They are made exactly the same way, but white nectarines tend to be sweeter and require a little less sugar than yellow ones. We use the same formula for making other stone fruit sherbets, such as plum and apricot.

Yield: Makes 3 cups

Ingredients

  • 1 pound ripe nectarines (about 4)
  • ¾ cup water
  • 1/3 to ½ cup sugar
  • Optional: A few drops lemon juice or kirsch

Directions

Cut the nectarines in half and remove the pits. Cut the fruit into 1-inch wedges and put them in a medium-size saucepan with ¼ cup water. Cook over medium heat for about 10 minutes, stirring occasionally, until the fruit softens and is just tender.

Working carefully with the hot mixture, purée the fruit in a blender or pass through a food mill. Strain the purée through a sieve. There should be about 1½ cups.

Stir ½ cup water and 1/3 to ½ cup sugar into the mixture (less sugar for white nectarines). If the mixture is still warm, the sugar will dissolve easily; if not, you may have to heat it gently, stirring until the sugar dissolves.

Taste the purée and, if needed, add a few drops of lemon juice or kirsch—or both. Refrigerate the nectarine purée and freeze according to the instructions for your ice cream machine.


© 2002 Alice Waters

Note from Cookstr's Editors

Nutritional information is based on 6 servings and includes 1/3 cup of sugar.

 

Nutritional Information

Nutrients per serving (% daily value)

76kcal (4%)
5mg (0%)
4mg (7%)
13mcg RAE (0%)
150mg
7mg
1g
17g
1g
19g
0mg (0%)
0mg (0%)
0g (0%)
0g (0%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
living-raw-food Living Raw Food
by Sarma Melngailis
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
mom-a-licious Mom-a-Licious
by Domenica Catelli
lucid-food Lucid Food
by Louisa Shafia
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
nigella-express Nigella Express
by Nigella Lawson
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
mexican-everyday Mexican Everyday
by Rick Bayless
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?