Wednesday, August 25, 2010

Nectarine Sherbet

I love sherbets - not as rich as ice cream, but creamier and smoother than sorbet because of the addition of a little whole milk.  This nectarine sherbet preserves the perfect flavor of summer in a cold dessert.  It's fantastic on its own, but is also particularly tasty on top of a warm brownie.  I think you'd get a pinker result if you cooked the nectarines with the skins and then strained them out, but I didn't want to do that much work, so I just peeled the fruits first - either way this makes an excellent end to a meal.

Nectarine Sherbet (adapted from Scoop Adventures, original recipe here)
Makes 1 pint

1 pound nectarines, peeled, pitted, and sliced
1/3 cup water
2/3 cup sugar
1/3 cup whole milk
Lemon juice to taste

1. Place the nectarines and water in a saucepan.  Cook, stirring occasionally, until the nectarines are softened, about 8 minutes.  Add the sugar, and continue to cook until the sugar is dissolved.  Let cool.
2. Scoop the nectarines into a blender and add the milk.  Puree until smooth.  Add lemon juice to taste, and blend again to combine.  Pour through a sieve just to make sure any bits of nectarine pit are eliminated.
3. Chill in the refrigerator at least four hours or overnight.  Freeze in an ice cream maker.


  1. So perfect for today Sara, not sure how hot in Berkeley is today, but it is pretty hot here in Palo Alto.

  2. Oo, I'm sure that sherbet was wonderful. What a lovely color.

  3. Yum yum. Me wants this

    sherbet now! I really

    love frozen citrus treats.

    This looks like refreshing

    and a perfect way to beat

    the summer heat.