Nectarine Sorbet Food
NECTARINE SORBET
Make and share this Nectarine Sorbet recipe from Food.com.
Provided by CoffeeMom
Categories Frozen Desserts
Time 1h
Yield 2 quarts
Number Of Ingredients 6
Steps:
- In a small saucepan combine sugar, corn syrup, water, and lemon peel.
- Stir over medium heat until mixture comes to a boil.
- Stir in lemon juice.
- Cool to room temperature.
- Remove and discard pits from nectarines.
- Puree nectarines in a blender or food processer until smooth.
- Add syrup mixture and blend 2-3 seconds.
- Pour into ice cream maker and freeze according to manufactuers instructions.
Nutrition Facts : Calories 823.6, Fat 2, SaturatedFat 0.1, Sodium 73.1, Carbohydrate 212.9, Fiber 9.4, Sugar 140.4, Protein 5.8
NECTARINE SORBET
This nectarine sorbet tastes best when the nectarines are really ripe, as they are naturally at their sweetest.
Provided by gartenfee
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 5h45m
Yield 8
Number Of Ingredients 4
Steps:
- Add nectarines to a blender; blend until smooth. Measure out 1 1/2 cups nectarine puree into a bowl. Immediately stir in lemon juice and refrigerate.
- Combine water and sugar in a small saucepan and bring to a boil. Stir until sugar is dissolved, about 1 minute. Remove from stove and cool to room temperature, about 10 minutes. Refrigerate simple syrup until chilled, about 1 hour.
- Pour chilled nectarine puree and simple syrup into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 74.3 calories, Carbohydrate 18.8 g, Fat 0.2 g, Fiber 1 g, Protein 0.6 g, Sodium 0.5 mg, Sugar 17.1 g
WHITE NECTARINE SORBET WITH WHITE PEACH ICE CREAM
Provided by Kimberly Boyce
Categories Milk/Cream Ice Cream Machine Egg Dessert Frozen Dessert Nectarine Peach Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- For nectarine sorbet:
- Place all ingredients in large bowl; toss to coat. Cover and refrigerate overnight.
- Puree fruit mixture in processor until smooth. Strain, pressing on solids in strainer; discard solids. Process puree in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze until solid, about 4 hours.
- DO AHEAD Can be made 3 days ahead. Keep frozen.
- For white peach ice cream:
- Place peaches, 3/4 cup sugar, corn syrup, and ascorbic acid in large bowl; cover and refrigerate overnight.
- Puree fruit in processor until smooth. Strain, pressing on solids in strainer; discard solids. Cover and chill until ready to use.
- Whisk yolks in large bowl. Bring cream and remaining 3 tablespoons sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk hot cream mixture into yolks; return mixture to same pan. Stir constantly over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes. Strain custard into medium metal bowl; place over large bowl of ice water and stir frequently until custard is cold. Whisk in peach puree. Process in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze at least 4 hours.
- DO AHEAD Can be made 3 days ahead. Keep frozen.
- Divide ice cream and sorbet among 8 bowls. Spoon sliced peaches and nectarines over and serve.
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- Peel nectarines. This is most easily done with a Y-style vegetable peeler. Don’t worry about getting every tiny bit of skin off. After peeling, cut all of the flesh off from around the pit. Chop flesh and add to a saucepan. Add honey and water. Cook nectarines over medium-low heat with a lid on until very soft, about 10-12 minutes.
- Remove nectarines from the heat, add liqueur if using (optional), and puree the fruit in a Vitamix or blender until very smooth. Pour into a stainless steel or glass bowl. Place in an ice bath to chill quickly. Stir occasionally to help the base cool faster. Stirring helps the heat release. When cold, place the bowl in the refrigerator for about 1 hours until totally cold. This will help the sorbet churn faster.
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