White nectarines are my favorite stone fruit. I discovered them a few years ago and I seek them out every summer. The skin is smooth, the flesh is soft and juicy, and the fruit has a mild sweetness and tartness in each bite. I recently found a table full of white nectarines at the farmers market. I love slicing them up and eating them over yogurt or on top of cereal. During my most recent trip to the market I bought so many that I had to use them up faster than I could eat them. So I made sherbet! This sherbet is light, sweet, and tart just like the fruit. A small amount of milk gives it a subtle creaminess, and leaving the skin on the fruit gives the sherbet a beautiful pink hue. Pretty and tasty, what could be better? Enjoy!
White Nectarine Sherbet
Inspired by recipe from David Lebovitz’s Ready for Dessert
Makes 1 quart
4 small white nectarines (about 1 pound), pitted and sliced
1/3 cup water
2/3 cup sugar
1/3 cup whole milk
Lemon juice to taste
Prepare nectarines and place in a medium saucepan with water. Cook, stirring occasionally, until nectarines are soft, about 8 minutes. Add sugar and stir until sugar is dissolved. Remove from heat and let completely cool.
Transfer nectarine mixture into a blender and puree until smooth. Add milk and pulse to combine. Add lemon juice to your liking. Cover and place in refrigerator to fully chill, at least 4 hours or preferably overnight. Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Place plastic or parchment over sherbet and freeze until firm, at least 4 hours.