Nectarine Sorbet

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I have a little morning ritual.

Right after I crawl out of bed and decide if my breath is offensive enough to make brushing a first priority, I head to my inbox to check my email. Not to discover the rush of emails from clients or paperless bills, but rather, a cooking tip from Sara Kate Gillingham-Ryan, founding editor of Apartment Therapy’s The Kitchn. Whether it’s a pointer on beautifying your kitchen, picking the right potato or recipes for Egyptian Tomato Soup or Balsamic Drizzled Ice Cream, it never fails to make me think, “Hey, I wish I thought of that.”

While not every email appeals to my dietary choices, I find something homegrown and special in each and every one. Below is one of Sara’s recipes for Nectarine Sorbet, a frozen treat she made for an end-of-summer community project for nine Shakespearian actors.

My boyfriend still doesn’t believe I made this.

Note from Sara Kate: The only tricks to sorbet are that you need to make a simple syrup to sweeten it (straight sugar won’t have a good texture) and the mixture needs a dash of alcohol to inhibit the freezing process, otherwise your sorbet will be a brick. I like a little brightness, hence the lemon juice. This is a really easy formula, so experiment. It will work with any fruit — just be sure to taste the mixture for sweetness. Some fruit needs less sugar, and less acid. In some cases (melon, for example) I prefer the acid to come from lime.

Nectarine Sorbet

Makes: One quart

What You Need

3/4 cup sugar (evaporated cane juice)
1 cup water
2 pounds (about 4 large) nectarines, skinned, pitted
1/4 cup freshly squeezed lemon juice
2 tablespoons rum

How to Make It

Prepare an ice bath. In a small saucepan, combine the sugar and water. Bring to a boil then lower heat to medium and cook until the sugar has completely dissolved, or 8 to 10 minutes. Transfer the syrup to a small metal mixing bowl set over an ice bath. Stir occasionally until cooled to room temperature.

Slice the nectarines into chunks and place in a food processor with the syrup, lemon juice and rum. Process until smooth.

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

Carly Harrill, Co-Founder of

A publicist and writer with a big mouth, Carly taps into mainstream media and the entertainment community to educate the everyday woman on making small changes that are better for her body and the earth—both on and off the plate. Outside of HBD, she works on upcoming installments of the Skinny Bitch book series, and is a partner at Farmacy, a boutique marketing agency that focuses on brands at the forefront of wellness and sustainability.

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One Response to “Nectarine Sorbet”

  1. July 26, 2013 at 2:35 pm #

    What an appealing summer dessert!
    I would love to make it without using sugar.
    I wonder…
    Does the recipe work with a sugar replacement
    like Stevia or Agave Nectar?

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