NECTARINE SHERBET

In honor of summer and a love for my home town, the homecoming recipe I want to share with you is from Chez Panisse Desserts and it couldn't be more simple or totally yummy. (Keep in mind that this dessert is only as good as its ingredients - make sure you get sweet, fragrant, ripe nectarines.) I have always been a fan of sherbet, especially Rainbow Sherbet. Lindsey Remolif Shere's Nectarine Sherbet has the all festive fun of childhood without the naughty chemicals - with naturally fresh flavor of ripe nectarines and a playful "sherbet" color, thanks to mother nature. Does it get better than this?

By the way, I made this sherbet without an ice cream machine, so why not give this easy recipe a try...


INGREDIENTS - adapted from Chez Panisse Desserts by Lindsey Remolif Shere

(printable recipe)

  • 1 3/4 pounds ripe nectarines (or peaches)
  • 2 tablespoons water
  • 3/4 cup sugar
  • lemon juice
  • (Shere suggests a splash of kirsch to taste, I didn't add it)

Wash nectarines.

Rough chop nectarine flesh and remove the pits. ( If you use peaches, Shere suggest removing the peels.) Place chopped fruit and water into a heavy bottomed sauce pan or dutch oven. Warm the fruit over low heat, with the lid on. Stew nectarines for 10-15 minutes until they are warmed through.

Scoop warmed nectarines into a blender or food processor. You may need to do a couple of batches depending on the size of your blender. Don't fill the blender too high, or you could burn yourself with the hot fruit. Puree until smooth. Add sugar and a squeeze of lemon juice and blend again. Taste for sweetness. Add a little more sugar if you think it needs it. 

You should have about 3 cups of puree.

(If you have an ice cream maker, go ahead and follow its instructions.)

If you are going old school, as I did, transfer the puree into a freezable container. I used one of my glass storage bowls that has a lid. Place the covered puree in the fridge until it cools. When the fruit has cooled, put the container in the freezer. Every thirty to forty five minutes, go ahead and stir mixture. Be sure to especially scrape the frozen bits on the sides of the bowl and keep the mix integrated. I used a metal soup spoon to do my stirring, but you could also use a whisk, wooden spoon, or even try an egg beater. After a few hours of freezing and stirring, you are ready to eat.

I hope you enjoy this as much as we did!

Makes about 1 quart.

yummy supper http://yummysupper.blogspot.com

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