Nectarine Sorbet Recipes

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NECTARINE SORBET



Nectarine Sorbet image

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

2/3 cup sugar
2/3 cup light corn syrup
1 cup water
1 teaspoon grated lemon peel
2 tablespoons lemon juice
8 -9 large nectarines

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



Nectarine Sorbet image

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

1 pound ripe nectarines, pitted and diced
2 tablespoons lemon juice
½ cup water
½ cup white sugar

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

NECTARINE SORBET



Nectarine Sorbet image

For Peach Sorbet, substitute 7 large, ripe peaches for the nectarines. Remove the skins prior to cutting them into chunks.

Provided by sundaze00

Categories     Frozen Desserts

Time 35m

Yield 1 quart

Number Of Ingredients 4

2 lbs ripe nectarines, about 6
2/3 cup water
3/4 cup sugar
1/4 teaspoon fresh lemon juice

Steps:

  • Lazy version/raw version: Throw all ingredients into the food processor and puree. Pour into ice cream maker. Enjoy!

Nutrition Facts : Calories 980.3, Fat 2.9, SaturatedFat 0.2, Sodium 3.2, Carbohydrate 245.9, Fiber 15.4, Sugar 221.5, Protein 9.6

WHITE NECTARINE SORBET WITH WHITE PEACH ICE CREAM



White Nectarine Sorbet with White Peach Ice Cream image

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

White nectarine sorbet
2 pounds white nectarines, halved, pitted, sliced
3/4 cup sugar
1/4 cup light corn syrup
1 teaspoon powdered ascorbic acid
White peach ice cream
1 1/4 pounds very ripe white peaches
3/4 cup plus 3 tablespoons sugar
1/3 cup light corn syrup
1/2 teaspoon powdered ascorbic acid
3 large egg yolks
1 cup whipping cream
2 white nectarines, halved, cored, sliced
2 white peaches, halved, cored, sliced

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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