It is officially summer and nectarines have just begun to show up at our farmer’s market. I love nectarines and was so happy to see them that I went a little crazy and bought several pounds without blinking an eye. And then I realized that I rode my bike to the market. I carefully placed my bounty in my backpack, but those tree-ripened nectarines were no match for the streets of San Francisco in pack. Sadly, they arrived home a little worse for wear. So I decided to turn those bruised (but still delicious) nectarines into sorbet. It was a success – one that I hope to repeat again this summer.
6 – 8 nectarines, chopped into 1 – 1.5 inch pieces (no need to remove the skins)
3/4 cup water
1/2 cup sugar
1 lemon, juiced
In a saucepan, heat the nectarines and water until the nectarines are soft and juicy, about 10 minutes. Add the sugar and turn off the heat. Stir to combine. Puree in a food processor until smooth. Add the lemon juice. Chill the mixture until cool. Freeze according to your ice cream maker’s directions. It will lighten considerably in color once it is sufficiently frozen.
I served the sorbet with fresh berries and a whole wheat shortbread cookie.