August 2025 Monthly Recipe / Nectarine sorbet
Nectarine sorbet
Our sorbets and fruit purees are always made using fresh fruit during peak season. From the moment that the fruit is selected, peeled, chopped or processed we try and minimise the time before it is churned and frozen, to preserve and capture its flavour.
Ingredients
6 nectarines
Lemon juice
Caster sugar
Method
Prepare a large saucepan of water and bring to a rolling boil. Have ready a large bowl with ice cold water along with a slotted spoon or spider.
Select evenly ripe and fragrant nectarines at the peak of their season. Using a sharp knife, score a small cross at the base of each fruit.
Working with two at a time, carefully drop the nectarines in the boiling water and blanch for 10-15 seconds, until the skin around the cross begins to open and reveal the fruit flesh. Immediately lift the fruit from the boiling water and into the ice. Repeat with the remaining nectarines.
Add a squeeze of lemon juice in a large bowl. Carefully peel the skin from each nectarine, if the fruit is ripe, it should easily slip off. Briefly massage the nectarines in the lemon juice to avoid discolouration. Halve and stone the fruit, then cut into rough chunks and add to the jug of a blender.
Blend the nectarines until completely smooth. Season with 80g of sugar, a small squeeze of lemon juice and blend to incorporate. Taste the mixture for seasoning, it should taste slightly too sweet at this point, as the flavours dulls down once frozen.
Churn in an ice cream maker as per the manufacturer’s instructions, then freeze for at least 2 hours before serving.