nectarine sorbet

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. ┬áIt was a success – one that I hope to repeat again this summer.

Nectarine Sorbet
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.



strawberry lemonade sorbet

What do you do when life (aka my CSA fruit box at work) gives you lemons? Make lemon sorbet! What do you do when those lemons don’t yeild nearly enough juice to make sorbet? Steal a bag of frozen strawberries from your neighbor and make strawberry lemonade sorbet!

Strawberry Lemonade Sorbet
1 cup sugar
1 cup water
1 lb frozen strawberries, defrosted
zest of 4 lemons
8 lemons, juiced

Over low heat, heat sugar and water until the sugar is dissolved completely. Zest four of the lemons into a bowl. Juice the lemons into the same bowl. In a food processor, puree the strawberries until smooth. Add the strawberry puree to the lemon juice and zest. Add the simple syrup. Chill this mixture until cold.

Pour the strawberry lemonade mixture into your ice cream maker. Churn until it has a sorbet-y texture and lightens in color. Pour into a tupper and freeze until firm, or until you are ready to serve it. Garnish with mint.

I loved this sorbet! It was so summery and tart. Jordan would have preferred to cut its tartness with some vanilla ice cream, which isn’t a bad idea.