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.
4tablespoonsorange blossom honeyor other mild type
⅔cupwater
1tablespoonGrand Marnieroptional
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.