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.