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White or Yellow Nectarine Sherbet Default

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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


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


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%)
0mg (0%)
0mg (0%)
0g (0%)
0g (0%)
0mg (1%)

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