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    Home » Recipes » Dessert

    Honey Nectarine Sorbet

    Published: Sep 5, 2013 · Modified: Jul 6, 2022 by Sally Cameron · This post may contain affiliate links · 6 Comments

    1221 shares
    Jump to Recipe Print Recipe

    Before summer nectarines disappear for a year, make this sweet, refreshing sorbet for dessert. Just three ingredients and no refined sugar; just a little floral honey to accent the nectarines. If you like lemon sorbet or mango sorbet, try it with nectarines. Sorbet is dairy-free, so the pure natural fruit flavor shines through.

    Golden honey nectarine sorbet in a metal container.
    Golden honey nectarine sorbet in a metal container.

    When late summer triple digit temperatures arrive in Southern California, that's when I make sorbet. Anything cool and refreshing is not just needed, it’s required. Sorbet is just the answer. Simmer briefly, puree, then chill, churn and enjoy. Making honey nectarine sorbet is always a summer highlight.

    Jump to:
    • Sorbet Ingredients
    • Ingredient Tips
    • Instructions
    • Tool Notes
    • How to Set Up an Ice Bath
    • More Nectarine Recipes
    • 📖 Recipe
    • 💬 Comments

    Sorbet Ingredients

    I’ve made at least four batches of this sorbet in the past two weeks for family and friends. It’s so simple. Just sweet nectarines, a few tablespoons of mild honey (I use orange blossom honey) and a little water to help the fruit cook down. All you need is 3 pounds of nectarines and some honey.

    Ingredient Tips

    Many sorbet recipes use simple syrup made with white sugar to sweeten sorbets. I skip the refined white sugar and swap honey. If you want to skip the honey and reduce sugar, use this sugar-free, low-carb keto syrup.

    Sugar does effect the texture of sorbet (keeps it softer), so sorbet is better served fresh. It can freeze hard and icy if left in the freezer too long. Leave it out to soften if it gets icy. The optional Grand Marnier helps it not freeze so hard.

    Peeling nectarines with a y-vegetable peeler.
    Peeling nectarines with a y-vegetable peeler.

    Instructions

    • Peel the fruit, remove the center stone, then chop the fruit.
    • Add along with the honey to a small pan and simmer until soft.
    • Puree in a blender. 
    • Quickly cool the base down in an ice bath, then refrigerate to cool completely. It will help the sorbet to churn faster.
    • After churning, place in the freezer for about an hour to set up.

    I like my sorbet a little soft versus frozen solid. Anyway you make it, it is refreshingly cool on a hot summer night. If you make it a day ahead, allow the sorbet to sit out for a few minutes to soften up, then scoop.

    For garnish add chopped or sliced fresh nectarine as an option. Fresh raspberries would be nice too.

    Tool Notes

    I use a “Y” style vegetable peeler to peel nectarines, many other fruits and all vegetables. They are about $4 in a cooking store or online. It's so quick and easy. It works best with nectarines that are not overly ripe. For super ripe fruit you'll need a paring knife for peeling.

    How to Set Up an Ice Bath

    After you simmer then puree your nectarines and honey, the base will still be hot. Set up an ice bath to quickly cool the base before churning. Fill a large bowl half way with water and add lots of ice. Into that place a medium bowl. Pour the hot fruit base into the medium bowl and stir to cool.

    Use a stainless steel bowl for fastest cooling. Forget plastic bowls. They insulate heat, not release it. When cool, place the nectarine sorbet base into the refrigerator to cool completely before churning in an ice cream maker. To make sorbet, follow the ice cream makers instructions.

    Scooping nectarine sorbet.
    Scooping nectarine sorbet.

    More Nectarine Recipes

    Try this crowd-pleasing appetizer, crisp crostini with goat cheese and roasted nectarines or make some nectarine and tomato chutney for topping chicken breasts or serving as a side sauce.

    📖 Recipe

    nectarine sorbet

    Honey Nectarine Sorbet

    Sally Cameron
    Nectarines make a cool, sweet sorbet for the end of summer. Simmer the fruit with honey until soft, cool and churn. Enjoy with chopped fresh nectarines for garnish. The Grand Marnier is optional, but just 1 tablespoon adds a lift to the flavor and compliments the nectarines, and helps it not freeze as hard.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Churning 30 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 4
    Calories 197 kcal

    Equipment

    • Ice Cream Maker

    Ingredients
      

    • 3 pounds nectarines
    • 4 tablespoons orange blossom honey or other mild type
    • ⅔ cup water
    • 1 tablespoon Grand Marnier optional

    Instructions
     

    Peel and Chop

    • Peel nectarines. A Y-style vegetable peeler makes it easy. Don’t worry about getting every tiny bit of skin off. After peeling, cut all of the flesh off  from around the pit. Chop flesh and add to a saucepan. Add honey and water. Cook nectarines over medium-low heat with a lid on until very soft, about 10-12 minutes.

    Puree

    • Remove nectarines from the heat, add liqueur if using (optional), and puree the fruit in a Vitamix or blender until very smooth. Pour into a stainless steel or glass bowl. Place in an ice bath to chill quickly. Stir occasionally to help the base cool faster. Stirring helps the heat release. When cold, place the bowl in the refrigerator for about 1 hour until totally cold. This will help the sorbet churn faster.

    Churn in Maker

    • When totally chilled, pour nectarine base into an ice cream and churn according to manufacturer directions. After churning, allow the sorbet to set up in the freezer for about an hour after before serving. if it is in the freezer for a few hours or even overnight (made ahead), allow sorbet to sit out until soft and creamy enough to scoop.

    Nutrition

    Calories: 197kcalCarbohydrates: 49gProtein: 4gFat: 1gSodium: 47mgPotassium: 457mgFiber: 5gSugar: 44gVitamin A: 1129IUVitamin C: 10mgCalcium: 9mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Jessica says

      July 29, 2014 at 4:50 am

      Thank you very much for the recipe. I was especially happy with the use of honey as a sweetener. For future cooks, I would note to choose a much larger saucepan than you think you should need. My nectarines bubbled up considerably when cooking.

      Reply
      • Sally says

        July 29, 2014 at 5:22 pm

        Great tip for readers Jessica! Happens so frequently when we cook. Thanks for commenting.

        Reply
    2. ec says

      September 10, 2013 at 11:14 pm

      wow...looks stunning!!!

      Reply
    3. Tess @ Tips on Healthy Living says

      September 09, 2013 at 6:09 am

      I've never heard about dipping fruit in an ice bath, but I will have to give this a try! This recipe really looks delicious.

      Reply
      • Sally says

        September 09, 2013 at 8:20 pm

        Tess, you use the ice bath to chill the sorbet base before churning in an ice cream maker. Whenever you want to cool something fast, start with an ice bath to quickly bring the temp down, then refrigerate. Hope that makes sense!

        Reply
    4. Astaire Roorda says

      September 06, 2013 at 10:00 am

      Yummy, this looks wonderful!

      Reply

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