Featured Recipe
Tangy Nectarine Sorbet
By Kate
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Using nectarines instead of peaches creates a brighter, slightly tart sorbet that still hits that sweet-juicy mark. Lime juice swapped for lemon adds a sharper citrus zing and pinch of sea salt balances the sweetness. Cut sugar in base by 30 percent, add agave syrup for subtle floral notes. Freezing with lid off prevents blade damage. Adjust spin time based on texture not clock. Scrape sides if icy. Serves 1 pint. Requires Ninja CREAMi or similar frozen dessert maker. Ingredients and process optimized for texture and avoiding icy sorbet pitfalls.
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Prep:
6 min
Cook:
Total:
Serves:
1 pint
sorbet
nectarine
frozen dessert
citrus
light dessert
Introduction
Nectarines swap in for peaches here — same juicy vibe but more tart punch on the palate. Lemon not lime, for brightness that cuts sweetness sharply, no cloying sugar overload. Cut sugar, switch to agave for smoother subtle honey flavor. Sorbet technique hinges on solid freezing, no shortcut lids. The ice crystal nemesis lurks at edges, always scrape and respin if you see gloss of frost or bumpy chunks. Ninja CREAMi makes light work but don’t rush churn. Texture cues trump timers — the motor sound shifts as sorbet transitions. If frosting or resistance remains, scrape sides and respin once only. Got leftover chunks? Fold in manually for rustic finish. This is chill dessert with punch, not candy. Backed by cold science and kitchen battle scars.
Ingredients
About the ingredients
Canned nectarines in juice reduce prep but fresh can replace with juice or light syrup added to pint for sugar balance. Agave syrup cuts standard sugar by 1/3, giving cleaner sweet without crystallizing. Lemon juice over lime works better with nectarine’s acidity profile. Sea salt is key for flavor depth and to prevent blandness but don’t overdo— too much kills freshness. Water tops off the mix—important. Keeps sorbet soft and blades safe from clogs. Using a level surface to freeze pints ensures uniform texture— warped or tilted freezing gives hard ice spots and blade jams. Can substitute honey for agave but will mute tartness slightly. Optional splash of vodka or neutral spirit can prevent ice crystallization if freezer temp is uneven.
Method
Mix base start
- Empty nectarines with juices into a CREAMi™ pint container. Do not overfill; stop at pint's max fill line since entire can may not fit. Add fresh lemon juice, sea salt, agave syrup. Stir gently but thoroughly to combine. Avoid air bubbles and mushy chunks.
- Water tops up liquid to fill line without overpouring. Helps texture consistency and blade safety.
- Place pint on perfectly level surface inside freezer. Leave lid off — no lid. Covering creates ice mound & blade damage risk. Freeze solid for about 23 hours or until thoroughly rock hard. Look for glassy, frost-free surface. Any frost means longer freeze needed.
- Remove pint from freezer. Lock lid onto pint firmly; don’t overtighten. Place pint inside CREAMi outer bowl. Snap outer bowl lid on top snugly. Align bowl assembly on motor base. Twist handle right to raised position. Lock handle to keep platform steady. Solid lock crucial for even spinning.
- Select Sorbet program. Listen to motor sound shifting from high pitch grinding to smooth hum. When finish beeps, test pint texture immediately. Perfect sorbet looks creamy without frost rings on sides or icy chunks. If edges still frozen, scrape inside walls down firmly but gently, then spin again once.
- Respin only once — over spinning risks warming and melting texture, then refreezing ice crystals form. Better to scrap and remold or enjoy slightly mushy moment than ruin sorbet.
- Remove pint from CREAMi assembly. Scoop right away for best texture. Sorbet immediately melts in mouth, a velvety chill with refreshing lemon brightness and subtle agave sweetness. If pitted chunks remain, incorporate manually with spoon for rustic texture.
- Store any leftovers back in pint, cover tightly, freeze again. Before serving, let soften for 5 minutes at room temp to regain scoopable creaminess.
Freeze and prep
CREAMi assemble
Spin and check
Serve
Technique Tips
Mix gently but thoroughly. Avoid aeration or air pockets that cause brittle icy texture. Freeze completely solid (23 ±1 hour) before processing to avoid blade damage. Leave lid off to prevent dome of ice formation. Assemble firm and lock everything—slips cause uneven spin or damage. Listen carefully to spinning sounds—they reveal sorbet readiness better than timer. Frost or ice chunks on sides after first spin? Scrape firmly but do not scratch plastic with metal. Respin once if necessary. Over processing warms base and triggers ice crystals. Scoop immediately after spin — sorbet texture degrades rapidly as it softens. Store leftovers properly and allow short temper before scooping for scoopability. Clean blades and bowl promptly to prevent sugar buildup which affects subsequent batches.
Chef's Notes
- 💡 Use canned nectarines, saves time. Fresh? Add juice for balance. Cutting sugar with agave brings a cleaner sweet. Sea salt highlights flavor sharpness.
- 💡 Freeze without the lid, critical. Lid traps air, ice mound forms not good. Leave pint alone for 23 hours, rocks hard. Look for glassy top, frost indicates longer wait.
- 💡 Listen for the sound change. Motor goes from high pitch to smooth. That's texture cue. Frosty bits after first spin? Scrape the sides, not metal, scrape gently.
- 💡 Respin once only. Overdoing warms mix, bad for texture. Better to deal with chunks than ruin sorbet. If too icy, fold in whole pieces for rustic feel.
- 💡 Store leftovers tightly covered. Give them 5 minutes of room temperature, regain chunkiness. Clean CREAMi bowl fast. Sugar buildup wrecks future batches.
Kitchen Wisdom
What if sorbet is icy?
First check consistency after spin. If icy, scrape sides down, mix in chunks. Respin once for texture. Warmth matters.
Can I use different fruits?
Yes, swap nectarines with peaches or plums. Adjust acid levels, like lemon with nectarine balances well. Test flavors.
How long does it last in freezer?
Properly stored, takes weeks. But best within a week for fresh flavor. Don't freeze thawed sorbet again.
What if I run out of agave?
Substitute with honey; just know it’ll mute tartness. Maple syrup works too. Keep sugar levels consistent.
