Nectarine Sorbet

Submitted by: Jane L.	Country: U.S.A.
Category: Home/Frozen Desserts
Quantity: 6 servings	Preparation time: 0:30 hr. Cooking time: 0:00 hr.

Ingredients

Sorbet
3/4 cup	sugar	175 mL
2/3 cup	water	150 mL
2-1/2 lbs	ripe nectarines, pitted and chopped, plus nectarine slices for garnish	1.25 kg
1/4 cup	fresh lemon juice (or to taste)	60 mL
2 tbsp	dark rum (or to taste)	30 mL
	strawberry nectarine sauce (recipe follows)
	hulled and halved strawberries, for garnish
	mint sprigs, for garnish
Strawberry Nectarine Sauce
1 pint	strawberries, hulled and chopped	500 mL
1 lb	ripe nectarines, pitted and chopped	450 g
2 tbsp	fresh lemon juice, plus additional to taste	30 mL
3 tbsp	superfine sugar (or to taste)	45 mL

Directions

Sorbet

In a heavy saucepan combine the sugar and the water. Bring the mixture to a boil, stirring until the sugar is dissolved, and boil it for 2 minutes. Remove the syrup from the heat and let it cool completely.

In a food processor or blender, purée the chopped nectarines with the lemon juice until the mixture is smooth. Force the purée through a fine sieve set over a bowl, pressing hard on the solids, and stir in the syrup and the rum.

Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Pack the sorbet into airtight container, and freeze it until it is firm.

On each of 6 dessert plates pour some of the sauce, arrange 2 scoops of the sorbet on it, and garnish the plates with the nectarine slices, the strawberries, and the mint.

Strawberry Nectarine Sauce

In a food processor or blender, purée the strawberries and the nectarines with 2 tb/30 mL of the lemon juice until the mixture is smooth. Force the purée through a fine sieve set over a bowl, pressing hard on the solids, and stir in the sugar and the additional lemon juice.