How to Make:
- To make the white nectarine sorbet, combine the sugar, water and lemon rind in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Add the nectarines and bring to the boil. Reduce heat to medium and simmer, turning occasionally, for 5 minutes or until very tender. Remove from heat. Set aside, covered with a lid, for 30 minutes to cool.
- Drain nectarines, reserving the syrup. Discard the lemon rind. Peel an discard the skins of the nectarines. Place nectarines in the bowl of a food processor and process until smooth. (You should have 2 cups of puree). Add 1 1/2 cups (375ml) of the reserved syrup and the lemon juice and stir to combine. Pour mixture into a metal container. Cover with foil and place in the freezer for 6-8 hours or until firm.
- Use a metal spoon to break up the mixture. Quickly transfer to the bowl of a food processor and process until a smooth, frozen puree forms. Immediately transfer to a plastic container and freeze for a further 3 to 4 hours or until the sorbet is firm.
- To serve, thinly slice the extra nectarines and divide between 8 Champagne flutes or cocktail glasses. Top with a scoop of sorbet then fill each glass with Champagne or sparkling wine.
Time for preparing:17 min. PT17M
- 1 1/2 cups (300g) white sugar
- 1 1/2 cups (375ml) water
- 4 strips lemon rind
- 8 x 50g (about 7) ripe white slipstone nectarines, halved, stoned
- 1/4 cup (60ml) lemon juice
- 2 white nectarines, extra
- 7 x 50ml bottle Champagne or sparkling wine, chilled