Blueberry Nectarine Sorbet

No, it's not baby food- while it may not look as delicious as some other sorbets, I assure you this seasonal delight is delectable! I decided to use a different method this time because I wanted to maintain the fresh fruit flavor rather than the "oooh...pie" flavor of cooked fruit.

In order to achieve this, I macerated the fruits in sugar. This created a sort of thick syrup, so all I had to do was add a little water and voila! No stovetop needed for this puppy- the simple syrup basically creates itself! I topped the ice cream with a little heated up apricot preserves for a little extra sweetness.

Blueberry Nectarine Sorbet

7ea. nectarines

1 1/2c. blueberries

1c. sugar

1c. water

1T blueberry vodka (regular works too)

Wash and carefully peel your nectarines. This is a project- sit down in front of your favorite show and take your time. If your nectarines are as ripe as they should be, you will need to be very careful- use a paring knife please! Once you have peeled the nectarines, cut the fruit away from the pit. Make sure you get as much as you can!

In a bowl, combine the nectarine pieces, blueberries, and sugar. Cover and refrigerate for 3 hours. Add water & vodka. Puree in blender or food processor. Put through a strainer. Churn & freeze!

This is the first sorbet I've made in awhile that isn't crystal-y and has a smooth texture. I am very happy with how this one turned out! Let me know how it works out for you :)