| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dessert | 8 | Servings | ||
INGREDIENTS
| 6 | Nectarines, pitted cubed | |
| about 5 cups | ||
| 3/4 | c | Apple juice |
| 1/4 | t | Mint extract |
| 3/4 | c | Honey |
INSTRUCTIONS
From: billdill@netcom.com (William Dill) Date: Tue, 26 Jul 1994 12:33:05 GMT In blender or food processor, puree nectarines, 1/4 cup apple juice and extract. In medium bowl, mix remaining 1/2 cup apple juice with honey. Stir in fruit mixture. Freeze in an ice cream maker, according to manufacturer9s directions. Store in freezer. Makes 5 cups. Variations: Substitute 1 teaspoon of almond extract for the mint. Use peaches instead of nectarines with the almond extract. Mangoes with almond or vanilla extract. Notes: This is a fat free food. Ripe or slightly overripe fruit works best. The nectarines and peaches should be pureed unpeeled. Before serving, allow the sorbet to set out for 20 to 30 minutes which will give it a smoother more ice cream like texture. I bought an ice cream freezer from a local discount chain store on sale for $14.99. It takes about 40 to 50 minutes of churning in an electric ice cream maker. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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