Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Nectarine Almond Sorbet




Source of Recipe


Internet


List of Ingredients




1 tablespoon grated lemon zest
3/4 cup sugar
3/4 cup water
5 nectarines (about 1 1/2 pounds), pitted and sliced
2 tablespoons fresh lemon juice
1/4 teaspoon almond extract


Recipe



Mash the lemon zest with 1 teaspoon of the sugar to release its oil.

In a medium saucepan, combine the remaining sugar and the water, bring to a boil while stirring, and cook the syrup until it is clear. Let cool, cover and refrigerate for 1 or 2 hours, until thoroughly chilled.

In a blender or food processor, puree the nectarines and lemon juice; add the lemon zest, syrup and almond extract.

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

Or, to freeze without an ice maker: Pour the prepared mixture into an 8- or 9-inch square metal pan or a half-gallon plastic container. Cover with aluminum foil, plastic wrap or a lid and freeze until firm, about 2 to 3 hours. Transfer to an electric mixer or food processor and beat until light and fluffy. Transfer to a container, cover and freeze until firm, about 1 to 2 hours.

Makes about 1 quart.