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1
In a bowl, mix nectarine slices with 3 tablespoons lemon juice. Whirl, a portion at a time, in a blender or food processor until very smooth. Return puree to bowl.
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2
Add Gewurztraminer, sugar to taste, and more lemon juice if desired. Nest bowl in ice water and stir often until mixture is cold, 5 to 10 minutes.
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3
Pour chilled puree into an ice cream maker (1-qt. or larger capacity). Freeze according to manufacturer's directions until sorbet is firm enough to scoop, dasher is hard to turn, or machine stops.
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4
Serve, or freeze airtight (see below)
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5
Firming and Storing Ice Cream:
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6
To get frozen desserts hard enough to scoop onto a cone, or to store them, transfer when frozen to an airtight container and put in the freezer at least 3 hours or up to 1 week.
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7
If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours.
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8
For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.
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9
Nutritional analysis per 1/2 cup.
