A light and refreshing summer dessert, this recipe requires minimal effort (there’s no cooking and only very little processing involved) and provides a maximum of flavour and nutrients since all the ingredients are raw. The nectarine’s finely chopped skin not only adds pretty red specks to the golden sorbet, it is also packed withantioxidant polyphenols. This can also be made with peaches, apricots or plums.
a pinch of finely grated lemon zest (untreated)
3 tbsp acacia honey
6 ripe, juicy nectarines, pitted and chopped
100 ml apple juice
juice of 1 lemon
2 drops of natural almond extract (optional)
Coarsely cube nectarines and place in a liquidizer with lemon zest, lemon and apple juice, honey and almond extract (if using). Liquidise 2-3 minutes until you obtain a thick, smooth fruit puree. Pour into a flat dish (I use a ceramic gratin dish, but a large, flat plastic container works well too) and place in the freezer until frozen solid (about 1½-2 hours). The fruit puree should be about 1 cm deep.
Once firm, remove from freezer, break into chunks and whizz these up in a food processor to yield a light, fluffy texture. You can eat this straight-away, piled into glasses granita-style, or transfer to a smaller container and re-freeze for another 1-2 hours for a light and airy sorbet (remove from freezer 10 minutes before serving). Serve on its own or scattered with fresh berries or chunks of sweet and fragrant canteloupe melon.
As my pictures didn’t come out well, I used this photo courtesy of the FoodChannel.