I had a lot of nectarines on hand, and just by chance, I came upon Anne's Food blog and found this recipe for nectarine sorbet. Anne found it in David Lebovitz's cookbook and had translated it into metric for herself. Anne lives in Sweden.So, I attempted to translate back to our measurements and I am glad I did. This was so good and refreshing and so simple. I would suggest you try this.
NECTARINE SORBET
6-7 very ripe nectarines
2/3 cup water
2/3 cups sugar
1-2 tsp. fresh lemon juice
Cut the nectarines into dice-sized pieces. Don't peel them. This is where this beautiful pink color comes from. Add the water and bring to a boil. Cover and let cook for ten minutes. Be sure to check and stir now and then. Add the sugar, stir until dissolved, and then leave to cool completely.
Mix in a blender until smooth and add the lemon juice. Chill very well and then freeze in an ice cream freezer for about 15 to 20 minutes.
OMG--this looks and sounds so incredibly delicious. Gonna print it out, and try it for myself! Thanks for always sharing cool recipes for us to try.
ReplyDeleteI think you should invite us to come eat at your place....ha. *wink*
You seem to be quite the chef!!!
((hugs))
This sounds great! I've never had nectarine sorbet but bet it is delicious! Thanks for the recipe!
ReplyDeleteSo easy and delicious! Nectarines and peaches are gorgeous right now...
ReplyDeleteThat sounds delightful! Thank you for visiting my blog. It gave me a chance to come here and meet you! I was also in France this past spring. We spent a week in Paris and two week in Normandy and Provence.
ReplyDeleteI grew up in Michigan and lived in Florida for 20 years. Now I live in NC...
Penny
Just plain luscious!
ReplyDeleteI love sorbet and reading this just makes my mouth water. This is a definite must on my list. Thanks for this one. Diane
ReplyDeleteSusan, I love nectarines. My mother loved them too so I've eaten them all of my life. I've never thought of using them in sorbet. Very clever and very delicious too.
ReplyDeleteSam
When I was a kid I always preferred nectarines over peaches. Yum. This looks so fabulous! ;)
ReplyDeleteHow scrumptious! A super summer dessert! Thanks for the recipe.
ReplyDeleteHi,
ReplyDeleteSue passed Dale's message about New Zealand on to me and I have a couple of tips if you are interested in the wine regions.
Marlborough is well known for its great Sancerres type wines using Sauvignon Blanc. Hawkes Bay is the oldest wine area with the oldest vineyard in NZ being set up there in 1851. You can also find red Syrah & Malbec wines there as they have started to produce these recently. Waiheke Island is also good for reds. Martinborough is known for its Reisling and Pinot Gris. Marlborough is good for sparkling whites.
Pinot Noir is quite big out there but as you like bolder reds you could look out for wines made from Montepulciano and Sangiovese - I haven't had any but given the climate out there they could be a good discovery!
Hope this helps & please let me know your thoughts. Our son went out there recently and his advice was that Auckland has some awesome beaches!
Cheers!
Nick
What a gorgeous sorbet. I've never thought of using nectarines to make it. I guess that's why a gal needs friends :-). Have a wonderful day. Blessings...Mary
ReplyDeleteWhen I read the title of the post and swa the picture, I was wondering what the secret was for it to be so delicately colored .. oh, it's the skin. Looks delicious!
ReplyDeleteLooks deliciously refreshing. The colors remind me of a midwestern sunset.
ReplyDeleteHave a good weekend!
Best,
Bonnie
I really do need to get Davod's book One Perfect Scoop. Everyone is enthralled with all the differnt flavours and consistent good results.
ReplyDeleteBellini valli, I know exactly what you mean, In fact, my book is ordered and should be arriving soon!!!!
ReplyDeleteWhat a gorgeous color! I'd love to try making this too when I see some good nectarines or peaches.
ReplyDeleteI just love the color of this sorbet - goes straight onto my "to do" list!
ReplyDeleteAlways looking for good and tested recipes to use in my ice cream maker, I have one of those handy Cuisinart ones that sit on the counter and do the work for me.
ReplyDelete