Fresh Nectarine Sorbet

1 cup sugar
1/2 cup water
2 lb. approximately 4 to 5 cups, peeled and coarsely chopped nectarines (4 to 6 whole ripe
nectarines as purchased)
¾ cup fresh lemon or lime juice
2 tablespoons orange or peach flavored liqueur, Curaco, etc.
pinch salt
choice of additional fruit for garnish, kiwi, sliced nectarines or peaches, etc.

1. Stirring constantly, cook over high heat in a small saucepan until sugar dissolves and mixture reaches a full boil.

2. Remove pan immediately from heat and cool to room temperature. Strain syrup if necessary and refrigerate at least 30 minutes before blending with fruit.

3. In a blender or food processor, puree fruit with cooled sugar syrup, lemon or lime juice, and liqueur.

4. Transfer fruit mixture to an ice cream maker and freeze according to manufacturer’s instructions.

Yield: About 2 quarts (8 cups) each 1 cup serving contains approximately 220 calories; 0.2 gram total fat; 0 saturated fat; 0 cholesterol; 55 grams carbohydrate; 2.8 grams dietary fiber; 0.5 gram protein; 2 milligrams sodium.

Recipe from the cookbook, Lighten Up – The Art of Low Fat Gourmet Cooking,

by Mary E. Ross.

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