Nectarine sorbet, the third flavor in my summer sorbet series arrives with a twist! I sandwiched my nectarine sorbet between two cardamom ice box cookies. I have to admit it was a pretty cool treat for a summer afternoon.
Makes 1 & 1/2 quarts
6 organic yellow nectarines, pitted, save a few thin slices for garnish
1 & 1/4 cups sugar
2 cups water
handful of lemon balm leaves picked off the stems
Make the simple syrup in a small saucepan. Bring the water and sugar to a boil for a few minutes, take off the heat and add the lemon balm. Depending on how lemony you want the sorbet, let the lemon balm infuse in the simple syrup for at least 20 minutes. Chill the simple syrup.
Chop up the nectarines, don’t peel them! Place them in a blender with the chilled simple syrup and blend until smooth. Chill the nectarine mixture for several hours or overnight. Transfer to an ice cream maker and freeze according to the manufacturer’s directions.