Cherry Nectarine Mint Sorbet
- 1 C. Sugar
- 1 C. Water
- 10 Mint Leaves
- 4 Ripe Nectarines, pitted
- 1 C. Cherries, pitted
- 1 T. Lemon Juice
- 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.
- 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.
- Place the nectarines, cherries, and lemon juice in a blender. Pour the simple syrup over the fruit and puree until very smooth.
- Run the mixture through a fine mesh sieve to remove skin and pulp.
- Chill mixture.
- When the mixture is cold, place in an ice cream maker and freeze according to manufacturer instructions.
- When frozen, scoop into an airtight container and freeze until solid.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/07/28/cherry-nectarine-mint-sorbet/
3.2.2925