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.