Raspberry Nectarine Sorbet
The gentle tang of the nectarines in this recipe plays perfectly with either black or red raspberries. If you can find them, golden raspberries are a delicious variety, and their sweetness is unrivaled when it comes to berries.
INGREDIENTS | YIELD: 1 QUART
- 1 pound nectarines
- 1 cup water
- ¾ cup fresh raspberries
- 1 tablespoon lemon juice
- ⅔ cup sugar
- 1 tablespoon brown sugar
Peel, core, and chop the nectarines. Place in a medium saucepan, add water, and cover. Heat over medium heat, stirring occasionally, for 8–10 minutes or until very tender.
Remove from heat and add raspberries, lemon juice, and sugars, stirring to combine. Let cool to room temperature.
Once cooled, purée mixture in a food processor or blender until smooth. Press through a metal strainer to remove seeds, if desired. Refrigerate mixture until thoroughly chilled.
Add to ice cream maker and follow manufacturer's instructions for freezing.
The peak harvest season for nectarines is in July and August, when brilliantly hued fruit is ripe for picking. If your fruit seems a bit unready, leave it at room temperature for a few days to ripen.