White Nectarine Sorbet

Name: White Nectarine Sorbet
Yield: Approximately 6 cups (1 L 440 ml)
Cuisine: American
Ingredients: Few drops of Tartaric Acid Solution or lemon juice; Few drops of Tartaric Acid Solution or lemon juice; 2 cups (480 ml) simple syrup, at room temperature; 2 cups (480 ml) water; 2 pounds 8 ounces (1 kg 135 g) ripe white nectarines (see Variation)

Preparation info

Approximately
6 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

2 pounds 8 ounces (1 kg 135 g) ripe white nectarin

Americas
United States
Dessert
Gluten-free
ice cream
Vegan

Method

Wash and stone the nectarines; cut into small pieces. Place in a saucepan with the water and half of the simple syrup. Bring to a boil and cook, stirring occasionally, until the fruit falls apart, about 10 minutes. Remove from the heat and force through a fine mesh strainer.
Let cool to room temperature. Add enough of the remaining simple syrup to bring the mix