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November 13, 2018
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Nectarine Almond Sorbet

This was the best and fruitiest of all the recipes we've tested so far. And it's beautiful, with the bright red flecks of skin brightening the sorbet like confetti.

  • 1 tablespoon grated lemon zest
  • 3/4 cup sugar
  • 3/4 cup water
  • 5 nectarines (about 1 1/2 pounds), pitted and sliced
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon almond extract

Mash the lemon zest with 1 teaspoon of the sugar to release its oil.

In a medium saucepan, combine the remaining sugar and the water, bring to a boil while stirring, and cook the syrup until it is clear. Let cool, cover and refrigerate for 1 or 2 hours, until thoroughly chilled.

In a blender or food processor, puree the nectarines and lemon juice; add the lemon zest, syrup and almond extract.

Freeze the mixture in an ice cream maker according to the manufacturer's instructions.

Or, to freeze without an ice maker: Pour the prepared mixture into an 8- or 9-inch square metal pan or a half-gallon plastic container. Cover with aluminum foil, plastic wrap or a lid and freeze until firm, about 2 to 3 hours. Transfer to an electric mixer or food processor and beat until light and fluffy. Transfer to a container, cover and freeze until firm, about 1 to 2 hours.

Makes about 1 quart.

"Sorbets and Ice Creams" by Lou Seibert Pappas

Thursday, August 22, 2002

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