| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sorbets & i, Low fat, Still froze | 6 | Servings | ||
INGREDIENTS
| 4 | c | Fresh nectarines |
| 1/4 | c | Granulated sugar |
| 1 | tb | Fresh lime juice |
| 1 1/2 | ts | Unflavored gelatin |
| 1/2 | c | Cold water |
| 1 | c | Water |
| 1/3 | c | Granulated sugar |
INSTRUCTIONS
Wash, peel and cut up into small pieces enough nectarines to measure 4 cups. Sprinkle 1/4 cup sugar and the lime juice over the fruit; stir until the fruit is well coated with sugar. Set aside for at least one hour. In a small bowl, sprinkle the gelatin over the cold water; stir and set aside to soften. In a small saucepan, combine 1 cup water with 1/3 cup sugar. Bring to a boil over high heat, stirring. Lower the heat and keep at a slow boil for 5 minutes without stirring. Remove from the heat and pour in the softened gelatin; stir until the gelatin has melted. Set aside in the refrigerator to cool. Spoon the sugared fruit into a blender and blend until pureed; pour into a medium-sized bowl. Remove the sugar water from the refrigerator; pour into the fruit and stir until well combined. Cover and freeze for 1 hour, or until the mixture becomes icy. Remove from the freezer; uncover and stir to break up any icy pieces, then beat until smooth. Pour into a freezer container or serving dish. Cover and freeze until firm. Allow the ice to ripen in the refrigerator for 2 to 2 1/2 hours before serving. Makes 1 1/2 to 2 pints. Penny Halsey (ATBN65B). Recipe by: Frozen Delights, Diana Collier & Nancy Goff Posted to MC-Recipe Digest V1 #622 by Nancy Berry <nlberry@prodigy.net> on May 29, 1997
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