Nectarine-Mango Sorbet

 
1 1/2 cups water
1/2 cup unbleached cane sugar
1 1/2 lbs. nectarines, peeled, pitted, and sliced
1 mango, peeled, pitted, and sliced
1 cup orange juice
1 T. lemon juice
 

In a small saucepan, place the water and sugar, and bring to a boil. Stir the mixture to help dissolve the sugar, reduce the heat to low, and simmer for 5 minutes. Remove the mixture from the heat and allow to cool for 10 minutes. In a blender or food processor, place the nectarines, mango, and cooled sugar mixture, and process for 1 minute. Add the orange juice and lemon juice and puree the mixture until very smooth. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Or if you do not have an ice cream maker, place sorbet mixture in a plastic container, cover, and chill for 3-4 hours or until partially frozen. Process sorbet mixture in a blender or food processor. Return the mixture to the plastic container, cover, and freeze 3 additional hours. Repeat the processing procedure, transfer back to the plastic container, cover, and freeze until solid. Serve as an accompaniment to cakes, pies, desserts, or as a refresher.

Yield: 1 1/2 Quarts

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett