| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
8 |
Servings |
INGREDIENTS
| 6 |
|
Nectarines; pitted, cubed (about 5 cups) |
| 3/4 |
c |
Apple juice |
| 1/4 |
ts |
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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