White or Yellow Nectarine Sherbet

1. 1

   Cut the nectarines in half and remove the pits.

2. 2

   Cut the fruit into 1-inch wedges and put them in a medium-size saucepan with 1/4 cup water.

3. 3

   Cook over medium heat for about 10 minutes, stirring occasionally, until the fruit softens and is just tender.

4. 4

   Working carefully with the hot mixture, puree the fruit in a blender or pass through a food mill.

5. 5

   Strain the puree through a sieve.

6. 6

   There should be about 1 1/2 cups.

7. 7

   Stir 1/2 cup water and 1/3 to 1/2 cup sugar into the mixture (less sugar for white nectarines).

8. 8

   If the mixture is still warm, the sugar will dissolve easily; if not, you may have to heat it gently, stirring until the sugar dissolves.

9. 9

   Taste the puree and, if needed, add a few drops of lemon juice or kirschor both.

10. 10

    Refrigerate the nectarine puree and freeze according to the instructions for your ice cream machine.

* Per serving · 4 servings · Values may vary.

No additional tips available.