• 6 white nectarines
  • 1 teaspoon lemon juice
  • Confectioner's sugar to taste (approximately 2 Tablespoon, depending on ripeness of fruit)


Wash nectarines and poach in hot water bath for approximately 5 minutes. Cool, and peel off skin. Cut nectarines in half and remove pits. Add 1/2 tsp. lemon juice. Place in Cuisinart and blend until smooth. Add confectioner?'s sugar to taste (this will vary depending on the sweetness of the fruit), and remaining 1/2 tsp. of lemon juice and blend. Press mixture through a fine sieve, and place contents in an ice cream maker until frozen. Serve immediately, or freeze sorbetto.

Makes one quart

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Submitted 4/16/06.
Source: epicurean magazine
Submitted By: b smith

White Nectarine Sorbetto