Cherry Nectarine Mint Sorbet

Cherry Nectarine Mint Sorbet | thekitchenmccabe.com

Late Summer is upon us.

Sort of.

Almost.

And this sorbet reminds me of the setting sun…a perfect treat for the closing of summer.

Cherry Nectarine Mint Sorbet | thekitchenmccabe.com

Now, I realize that we have a whole month of summer ahead of us still. But with school starting at the end of August, that means preparation starts even earlier, so you really can’t count the whole month as summer, right?

So, as an ode to deep heat, last swims, and a time of the year that just reminds me of the color of southern Utah sand, I’m bringing you:

CHERRY NECTARINE MINT SORBET

Cherry Nectarine Mint Sorbet | thekitchenmccabe.com

I love the combo of these two stone fruits and the mint is a cooling, fresh afterthought.

Mint is steeped into the simple syrup for just a light scent…not too overpowering. And I love the color of this sorbet. It really reminds me of late summer.

Cherry Nectarine Mint Sorbet | thekitchenmccabe.com

Sorbets are so simple….there’s not much else to say, so I’ll let the pictures finish up for me.

Cherry Nectarine Mint Sorbet | thekitchenmccabe.comCherry Nectarine Mint Sorbet | thekitchenmccabe.com

KITCHEN HACK OF THE DAY:

No cherry pitter? No problem.

If you have chopsticks, you’re covered. Just poke the more narrow end of the chopstick up through the bottom of a cherry(not the top where the stem was) and push that pit right on out.

Cherry Nectarine Mint Sorbet | thekitchenmccabe.com

Cherry Nectarine Mint Sorbet
 
Serves: Serves 6.
Ingredients
  • 1 C. Sugar
  • 1 C. Water
  • 10 Mint Leaves
  • 4 Ripe Nectarines, pitted
  • 1 C. Cherries, pitted
  • 1 T. Lemon Juice
Instructions
  1. Combine the water and sugar in a saucepan and bring to a boil over medium/high heat. Stir to dissolve the sugar and remove from heat.
  2. Let the syrup cool for about 5 minutes, then stir in the mint leaves. Let the syrup and mint steep for one hour. Remove the mint leaves.
  3. Place the nectarines, cherries, and lemon juice in a blender. Pour the simple syrup over the fruit and puree until very smooth.
  4. Run the mixture through a fine mesh sieve to remove skin and pulp.
  5. Chill mixture.
  6. When the mixture is cold, place in an ice cream maker and freeze according to manufacturer instructions.
  7. When frozen, scoop into an airtight container and freeze until solid.

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Comments

  1. says

    This sorbet looks just perfect! I’ve been feeling like summer is almost over since mid-July, weird. Your kitchen tip is smart, I could have used that the other day when I pitted a pound of cherries by hand. ; )

  2. says

    This sorbet is totally the color of a sunset, so beautiful Kayley! I also love how you steeped the mint into the simple syrup so it isn’t overpowering, such a perfect addition to the cherries and nectarines!

  3. says

    Kayley, these pictures say 1000 words, as always. I’m so sad about the end of summer, but if it means I can have this ice cream, I’ll put a smile on my face. Your chopstick hack is brilliant – can’t wait to try it!

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