Recipe: Peach or Nectarine Sorbet (blender or food processor)

PEACH OR NECTARINE SORBET

"This is a recipe for peach or nectarine sorbet, but the technique works well for every fruit I've tried. You'll have to play with the lemon and apple juice amounts, but it is quite forgiving. I once even used grape juice instead of apple juice because I was all out of apple - I think I was making mango sorbet at the time - and it came out a bit more tart and arguably more interesting than the apple juice variety. The trick is to taste and taste and taste and taste and... as you add the two juices."

5 large TRULY RIPE SOFT peaches or nectarines, peeled, pitted, and cut into 3/4-inch chunks*
1/4 cup lemon juice (or to taste)
1/2 cup apple juice (or as needed), divided use
Equal sweetener, to taste** (or sweetener of choice)

Prepare 2 of the fruits and freeze the chunks on a baking sheet, taking care that they do not touch each other.***

Prepare the other 3 fruits and refrigerate the chunks.

Put the frozen fruit chunks, refrigerated fruit chunks, lemon juice, and 1/4 CUP of the apple juice into a blender or food processor and puree until smooth, adding additional apple juice as needed for smooth blending and texture. You may require 1 cup of apple juice or more in all. Add sweetener (if necessary) to taste and blend in. Serve immediately.

*Choose very ripe juicy peaches or nectarines for this recipe; if they
are very firm don't even bother because this recipe will yield ghastly
results.
**If you pick good ripe juicy peaches or nectarines, you should not need any sweetener at all.
***If you get impatient and don't wait for the frozen fruit chunks to fully freeze, you'll end up with fruit soup instead of sorbet, but then you just drink it!

TIP: Eat all this at one sitting; it gets rock-hard if refrozen.

Makes 3 servings
Source: Curtis Jackson, 1994