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

Keywords: nectarine sorbet, fruit sorbet, vegan dessert, summer treat, ice cream alternative