For a dairy-free indulgence that is a bit lighter than ice cream, this gorgeous tangerine-hued nectarine sorbet makes a superb finish to a summer meal. Refreshing and palate-cleansing, this tastes akin to freezing a nectarine and devouring it with a spoon. Freshly squeezed lemon juice and peach brandy add brightness and depth – if you don’t have peach brandy at home, rum or Amaretto make good substitutes.
Combine sugar with 1 cup water in a small saucepan; bring to a boil then lower heat to medium and cook until sugar has completely dissolved, 8-10 minutes. Remove from heat and place in freezer. Stir occasionally until cooled to room temperature.
Slice nectarines into chunks and place in a food processor or blender with the cooled syrup, lemon juice, and brandy. Process until smooth. Chill mixture for at least 6 hours in the refrigerator before pouring into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon mixture into a freezer-safe container and place in the freezer for another hour or until firm.
Yield – 6 servings (serving size: about 2/3 cup)
Calories – 120
Carbs – 28