White or Yellow Nectarine Sherbet
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.
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party
Equipmentblender, ice cream maker
Five Ingredients or LessYes
Taste and Texturefruity, sweet
Type of Dishsorbet
- 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