Nectarine Sorbet

Perfect sorbet without an ice cream maker. It takes a bit of time but it is worth it. Delicious summery taste.

1. 1

   You don't need to peel the nectarines. Just cut them in half and remove the stones, then cut each half into 4 chunks. Put the chunks in a saucepan with 100 ml water over a medium heat and cook until soft, and a few are starting to turn a bit mushy. This will take between 10 and 20 minutes, depending on how ripe the fruit is, and you may need to add some more water. Stir now and then, and put a lid on in between.
   When the nectarines are ready, take off the heat and stir in 50 g caster sugar. I find this is sweet enough for me, but taste and add a little more if you feel it needs it. Pour into a bowl or jug and leave to cool.
   When cool, add a squeeze of lemon juice, taste, and add more if you want to.
   Blitz with a hand blender or in a food processor, until smooth.
   Pour into a plastic box with a lid (500ml), then put the lid on and freeze for 2 - 3 hours. When semi-frozen, scoop into the food processor and blitz for a minute or two until smooth. Return to the box, with the lid on, and freeze overnight, or until solid (4 hours +).
   Pour boiling water over the back of the box to help ease it out onto a chopping board and, with a sharp knife, cut the frozen block into chunks. Put the chunks in the food processor and blitz for 4-5 minutes until the texture and colour have changed. You may need to stop every minute or so and break it up a little with a spatula or spoon. This gives a good result, but for the best result freeze and process once more.
   Pour back into the box, put the lid on and freeze for at least 3 hours before serving.
   
   Depending on how long it has been in the freezer, you may want it take it out 5 minutes before serving, to make it easier to scoop.