Nectarine Raspberry Sorbet over Fresh Fruit

This is one of my favorite desserts to have during the summer. I LOVE the combination of homemade sorbet over fresh fruit. You can find a fantastic selection of using what is “in season” at your local farmer’s market to create a refreshing and healthy dessert that your guests will love. This is one of my recipe submissions to the myrecipes.com BEST Summer Desserts contest!

Makes ~ 1 quart

Presented by Danica at Danica’s Daily

Ingredients

6 ripe nectarines

1 pint raspberries

2/3 cup water

1/2 cup sugar

1/4 cup honey

1 teaspoon freshly squeezed lemon juice

4 cups of your favorite farmer’s market fruit blend (strawberries, raspberries, blueberries, nectarines, peaches ~ whatever is in season and full of color)

Instructions

1. Slice the nectarines in half and remove the pits. Cut the unpeeled nectarines into small chunks and cook them with the water in a medium saucepan, covered, over medium heat, stirring occasionally, until they’re soft and cooked through, about 10 minutes. Add a bit more water if necessary during cooking.
2. While the nectarines are cooking, rinsed your raspberries, pat them dry and blend them in your food processor. Drain through a sieve placed on a small bowl to remove seeds, reserving the raspberry juice. Set aside.
3. Remove from the heat and stir in the sugar and honey. Let cool to room temperature. When cool, purée the mixture in a blender or food processor until smooth. Stir in the raspberry puree and the lemon juice.
4. Chill the mixture thoroughly in the fridge, and then freeze it in your ice cream maker according to the manufacturer’s instructions. If you do not have an ice cream maker, place sorbet in a square baking dish and freeze until solid.
5. Serve your nectarine sorbet over your favorite farmer’s market fruit blend and enjoy!

Here are some step by step pictures that will take you through the process to make the BEST Summer Dessert out there :)

Start out by picking out your favorite fruit combination. I selected nectarines and raspberries because they just scream summer to me.

Slice the nectarines in half and remove the pits. Cut the unpeeled nectarines into small chunks and cook them with the water in a medium saucepan, covered, over medium heat, stirring occasionally, until they’re soft and cooked through, about 10 minutes. Add a bit more water if necessary during cooking.

Remove from the heat and stir in the sugar and honey.

While the nectarines are cooking, rinsed your raspberries, pat them dry and blend them in your food processor. Drain through a sieve placed on a small bowl to remove seeds, reserving the raspberry juice. Set aside.

Freeze it in your ice cream maker according to the manufacturer’s instructions or in a pan as noted above.

Serve your nectarine sorbet over your favorite farmer’s market fruit blend and enjoy!

I absolutely LOVE this recipe – it reminds me of the push up pops you’d have as a kid. The fruit gets an amazing flavor as the sorbet melts while you enjoy it. I like using the honey in addition to the sugar because it makes the sorbet creamier and keeps it from getting super hard in the freezer.

I will be sure to let you all know if I make the Top 5 with this recipe. If I do, I will definitely NEED your votes! :)

I’d LOVE to hear your feedback on this recipe – What do you think?