Print Options:

Nectarine-Gewürztraminer Sorbet





Yields
Makes about 1 quart

Notes: In the freezer, sorbet gets very hard. To serve, thaw partially, break into chunks, and beat to a slush with a mixer or a food processor.

  About 2 pounds ripe nectarines, rinsed and sliced
  About 3 tablespoons lemon juice
 3/4 cup late-harvest Gewürztraminer or late-harvest Johannisberg Riesling
  About 3 tablespoons sugar
Step 1
1

In a bowl, mix nectarine slices with 3 tablespoons lemon juice. Whirl, a portion at a time, in a blender or food processor until very smooth. Return purée to bowl.

Step 2
2

Add Gewürztraminer, sugar to taste, and more lemon juice if desired. Nest bowl in ice water and stir often until mixture is cold, 5 to 10 minutes.

Step 3
3

Pour chilled purée into an ice cream maker (1-qt. or larger capacity). Freeze according to manufacturer's directions until sorbet is firm enough to scoop, dasher is hard to turn, or machine stops.

Step 4
4

Serve, or freeze airtight (see below)

Step 5
5

Firming and Storing Ice Cream:

Step 6
6

To get frozen desserts hard enough to scoop onto a cone, or to store them, transfer when frozen to an airtight container and put in the freezer at least 3 hours or up to 1 week.

Step 7
7

If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours.

Step 8
8

For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.

Step 9
9

Nutritional analysis per 1/2 cup.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories85
% Daily Value *
Total Fat 0.5g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.3mg1%
Total Carbohydrate 17g7%

Dietary Fiber 1.7g7%
Protein 1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.