Raspberry and Nectarine Sorbet
A "Summer in a jar" treat no matter the time of year
Servings: 6 1/2 cup servings
Equipment
Ingredients
- 2 cups raspberries
- 2 cups nectarines diced
- ½ cup orange juice
- 2 tablespoons lemon juice
- ¼-½ cup sugar to taste
Instructions
- Combine fruit.
- Use a blender or immersion blender to break fruit down into a puree.
- Add remaining ingredients. Blend once more to fully break down the fruit and incorporate added ingredients.
- Once combined, heat over medium heat until the mixture is beginning to simmer, stirring often.
- Pour into a 9x13 pan, cover, and place in the freezer and allow to freeze solid.
- Once fully frozen, remove and allow to sit at room temperature for 5-10 minutes to make it easier to remove from pan. Working in small batches, puree frozen sorbet using food processor, blender or immersion blender.
- Scoop the puree into freezer safe containers, leaving ½ inch headspace at the top. Label and return to freezer if not enjoying immediately.
Notes
This recipe works for any soft fruit so feel free to combine strawberries, blueberries, peaches, the options are endless!
You may be tempted to skip the second blend step. Don't! It's critical for the sorbet to be fluffy, just the way you remember it.