During these dog days of summer, there is absolutely nothing that cools you down faster than an ice-cold fruit sorbet. Refreshing and flavorful, they’re also easy to make with a flavor range limited only to your imagination. Stick your head in the fridge (another fast way to lower your body heat index) and use whatever fruits you have on hand to conjure a refreshing sorbet. And, in it’s dairy-free, naturally gluten-free, low fat, heart healthy goodness, you can savor this frozen treat all day, with no guilt, and know that you’re eating at least one of the color of the rainbow, too.
With summer heat finally reaching Southern California, I decided it was time to excavate the ice cream maker from its moving box, especially after being inspired by a peachy-keen Peach Prosecco Bellini sorbet that I had seen on my friend Jamie’s blog (Life’s a Feast). The past few months of her life seem to mirror mine with the elation and excitement of buying a new home, the ordeal of packing and moving, joyful time spent traveling and exploring with our kids home for the summer, and birthdays and anniversary celebrations that punctuate the weeks with love and joy while providing a welcome break from construction dust.
A Bellini is a peachy version of the classic champagne cocktail, created by Guiseppe Cipriani, founder of Harry’s Bar in Venice, Italy. The original Bellini is a mixture of sparkling wine (traditionally Prosecco) and peach purée often served at celebrations. Even though champagne is commonly used in the states, to be true to the lovely Bellini, I purchased a bottle of Prosecco but, bewitched by their seductive fragrance, was swayed to veer from the traditional peach by the flat of unbelievably juicy LeGrand nectarines that I helped pick on a recent grower tour.
If there were more than two of us living here, we probably would have eaten all these blushing nectarines in-hand in their raw, unadulterated state but, being ripe from the tree, they needed to be used quickly and were wonderful in this sunny sorbet and a sweet & savory salsa/chutney (recipe coming soon).
- 2 cups about 6 large nectarines fresh ripe nectarines, peeled and sliced*
- 5/8 cup Prosecco or any other sparkling or dry white wine
- 6 tablespoons honey warmed to a liquid
- 2 teaspoons lemon juice
Peel the nectarines over a bowl to catch the juices and remove the pit/stone (discard). Cut the nectarines into slices, transfer to a blender or use a mixer to purée. Pour the nectarine purée into a bowl.
Add the Prosecco, honey and lemon juice and blend or whisk well. Process in an ice cream machine for 20 minutes and freeze overnight. If you don't have an ice cream machine, pour the liquid into a freezer-safe container, a metal pan or a plastic container, preferably with a lid, and place in the freezer. The larger and shallower your pan (8 x 12 x 1 inch/20 x 30 x 2 cm), the quicker the sorbet will be ready to eat.
For a shallow pan, stir the sorbet every 15 minutes or so, using a fork, spatula or metal spoon, until ready to serve. For a deeper container, stir every few hours and then leave in the freezer overnight. Stir it up before serving.
*I used LeGrand nectarines – a sweet, juicy heirloom grown at Masumoto Farms in the central San Joaquin Valley of California that were picked from the tree during a growers tour with Melissa’s Produce… honestly, they were the best nectarines I’ve ever had !
Stay cool and enjoy 🙂