Nectarine Sorbet

This is an ideal recipe if you have extra fruit lying around.  Use very ripe fruit for the best results – more ripe than you would usually want to eat, as this brings out the flavor.  Also make sure not to cut back on the sugar – it might seem like a lot, but the right fruit to water ratio is what makes the sorbet soft once it is frozen.  You can read more about why this is the case on Serious Eats.  This recipe can be used with peaches or nectarines.  Adapted from Cooks Illustrated.


  • 6 medium nectarines
  • 1/2 c cold water
  • 1 cup granulated sugar
  • 2-3 T lemon juice (depending on how tart you want the sorbet)
  • pinch of vitamin C powder (can be from a ground up vitamin C tablet)
  • 1 T flavorless alcohol


  1. Prepare a bowl of ice water, and bring a medium saucepan of water to boil – add nectarines, cook for 20 seconds, then immediately dunk in ice water to stop cooking.
  2. Peel off skin of nectarines (if this is difficult, you can let them sit in the boiling water for longer).
  3. Slice nectarines into chunks, discarding pit, and process with 1/2 c cold water in a food processor, until smooth.
  4. Add sugar, lemon juice, and alcohol, and process until sugar is dissolved.
  5. Pour mixture into a container, seal, and refrigerate until cold.
  6. Churn chilled mixture according to ice cream maker instructions.
  7. Once churned, transfer to a container and seal, and leave in freezer for several hours, to allow sorbet to set.

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