Nectarine & Amaretto Sorbet

Some things just remind you of summer and care free times, or may be it’s just the alcohol in this that does it!

This bottle of Amaretto was brought on our first wedding anniversary in Sorrento, total bliss and after several (!) years we still haven’t drunk it all, quite amazing really!

We just happened to have some nectarines ripe and I thought they would go perfectly together, and they did………

Nectarine & Amaretto Sorbet

6 just ripe nectarines

150g caster sugar

750 ml water

4 tbsp. Amaretto

Bring the sugar & water slowly to a gentle boil. Allow to boil for 5-10 minutes stirring occasionally, until the water starts to turn slightly syrupy. Remove from the heat.

Chop the nectarines into chunks (either with or without the skin, the skin gives a pretty fleck to the sorbet, without means a more smooth finish). Add the flesh and the Amaretto to the slightly cooled sugar water and blitz in a processor until smooth.

Place in the fridge until completely cold. Use an ice cream maker to churn until the freezing process is under way (the sorbet will be starting to freeze but will still be slushy) then quickly transfer into a sandwich container and freeze.

If you don’t have an ice cream maker just make sure you give it a good stir round once it’s been in the freezer for 2 hours and again after another 2.

Works well as a light pudding or between meal courses. I like it best whilst sitting in sunshine in the garden! Enjoy ♥