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“If having flecks of peel in the sorbet will bother you, you will need to peel the nectarines first.”
READY IN:
1hr
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan combine sugar, corn syrup, water, and lemon peel.
  2. Stir over medium heat until mixture comes to a boil.
  3. Stir in lemon juice.
  4. Cool to room temperature.
  5. Remove and discard pits from nectarines.
  6. Puree nectarines in a blender or food processer until smooth.
  7. Add syrup mixture and blend 2-3 seconds.
  8. Pour into ice cream maker and freeze according to manufactuers instructions.

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