Ingredients
Scale
- 2 pounds ripe nectarines (about 6-8 medium nectarines)
- ¾ cup granulated sugar
- ½ cup water
- 3 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Prepare the nectarines: Wash the nectarines thoroughly under cool water. Cut them in half, remove the pits, and chop the fruit into rough chunks. You don’t need to peel nectarines since their skin is thin and will blend smoothly, plus it adds beautiful color and extra nutrients.
- Make the simple syrup: In a medium saucepan, combine the sugar and water. Place over medium heat and stir occasionally until the sugar completely dissolves, about 3-5 minutes. You’ll know it’s ready when the liquid is clear and no sugar granules remain. Remove from heat and let cool for 10 minutes.
- Blend the fruit: Place the chopped nectarines in your blender or food processor. Add the cooled simple syrup, fresh lemon juice, vanilla extract (if using), and a pinch of salt. Blend on high speed for 1-2 minutes until the mixture is completely smooth and silky with no chunks remaining.
- Strain (optional): For an ultra-smooth sorbet, pour the mixture through a fine-mesh strainer set over a large bowl, using a spatula or the back of a spoon to press the puree through. This removes any fibrous bits. If you prefer a more rustic texture, you can skip this step.
- Chill the mixture: Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. The mixture needs to be very cold (ideally around 40°F) before churning to achieve the best texture. Cold mixture = smoother sorbet!
- Churn the sorbet: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes. The sorbet is ready when it reaches a soft-serve consistency and pulls away from the sides of the bowl.
- Freeze until firm: Transfer the freshly churned sorbet to a freezer-safe container, pressing plastic wrap directly onto the surface to prevent ice crystals from forming. Freeze for at least 2-3 hours until firm enough to scoop.
- Serve: Let the sorbet sit at room temperature for 5-10 minutes before scooping for the best texture. Scoop into bowls or cones and enjoy immediately!
Notes
- Ripeness matters: Using perfectly ripe nectarines is crucial for the best flavor. Underripe fruit will result in tart, less flavorful sorbet.
- Sugar adjustments: Taste your nectarine puree before churning. If it’s too tart, add 1-2 tablespoons more sugar. If it’s very sweet, reduce sugar slightly. Remember that freezing dulls sweetness, so it should taste slightly sweeter than you want the final product.
- No ice cream maker? You can still make sorbet! Pour the mixture into a shallow pan and freeze, stirring vigorously every 30 minutes for 3-4 hours to break up ice crystals.
- Alcohol tip: Adding 1-2 tablespoons of vodka or fruit liqueur will make your sorbet softer and easier to scoop, as alcohol doesn’t freeze.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Desert
- Method: Churning
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: ⅔ cup (approximately 135g)
- Calories: 142 kcal
- Sugar: 33g
- Sodium: 12mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg