Nectarine sorbet - the recipe

Nectarine sorbet

Very soon the nectarines will disappear from our markets, so if you still find some ripe, good and aromatic, make a refreshing dessert from them: Nectarine Sorbet. Choose ripe, reddish yellow nectarines. The sorbet taste is really excellent.

Wash the nectarines, score an X at the bottom of each one with a sharp knife. Now put them all together or in two rounds in a wide pot (for example a 4 liter pot will be fine) with boiling water for a minute or two. Carefully remove from the hot water and place for a minute or two in a bowl of ice water or cold water. This process will help us peel the fruit from its delicate skin. Ripe fruit will peel more easily.

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Roughly chop the peeled fruit and put them in a food processor to grind it into a smooth puree with an  addition of 2 teaspoons lemon juice.

We will pass the ground fruit through a fine sieve, with a spoon we'll try to pass as much fruit as possible through the sieve.

To the fruit we add and mix boiled and completely cold sugar syrup.

Pour the mixture into the container of an ice cream machine and operate according to the manufacturer's instructions. 

When the sorbet is ready, transfer it to a freezer-proof container and freeze it for two hours or overnight.

To serve - take the sorbet out of the freezer 5-10 minutes before serving.

Nectarine sorbet recipe

Sugar syrup 1:1

Boil sugar syrup made of 1 measuring cup of white sugar and a 1 measuring cup of water, stir to dissolve the sugar - bring the syrup to a boil, lower the flame and cook for 4 minutes. Cool on the counter and then in the refrigerator, preferably for several hours.

The fruit:

Wash 1.1 kg of ripe nectarines (reddish yellow variety on the outside and yellow inside). Cut an X in the bottom, blanch for a minute/two in boiling water in a wide pot. Transfer to ice/cold water for a minute. Peel, remove pits and roughly chop.

Grind the fruit into a puree (in a food processor) adding 2 teaspoons of freshly squeezed lemon juice. Pass through a fine sieve and cool well in the refrigerator.

Mix the fruit puree with the sugar syrup, both very cold.

Prepare sorbet in an ice cream/sorbet machine until ready.

Transfer to the freezer for about two hours or overnight.