Description
A refreshing and naturally sweet nectarine sorbet made with ripe fruit, lemon juice, and an optional splash of rum or vodka for a smooth, scoopable texture. Perfect for hot summer days.
Ingredients
Scale
- 2 lbs ripe nectarines (about 4 large), peeled and pitted
- ¾ cup sugar (or substitute with honey/agave)
- ¼ cup freshly squeezed lemon juice
- 2 tbsp rum or vodka (optional – for softer texture)
- 1 cup water
Instructions
- Peel & Prep Nectarines:
Blanch nectarines in boiling water for 30 seconds to loosen skins. Peel, pit, and chop into chunks. - Make Simple Syrup:
In a small saucepan, combine 1 cup water and ¾ cup sugar. Bring to a boil, then simmer until dissolved (8–10 minutes). Let cool. - Blend the Mixture:
In a blender or food processor, combine nectarines, cooled syrup, lemon juice, and rum. Blend until smooth. - Churn in Ice Cream Maker:
Pour mixture into ice cream maker and churn according to the manufacturer’s instructions. - Freeze & Serve:
Transfer to an airtight container. Freeze 2–3 hours until firm. Let soften for a few minutes before scooping. Garnish with mint leaves if desired.
Notes
If you don’t have an ice cream maker, freeze the blended mixture in a shallow dish and stir every 30 minutes for 2–3 hours until slushy and scoopable. Alcohol helps improve texture but is optional.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (approx. 1/2 cup)
- Calories: 110
- Sugar: 20g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg