GloucesterTimes.com, Gloucester, MA

June 21, 2006

Chill out with fresh fruit sorbet


If a dessert tastes delectable we'll eat it any time of year, but when temperatures begin to soar, icy options become irresistible.

That consideration opens up the wide range of frozen treats we have to choose from, and a great one to start with is a sorbet. So easy to make, minimal time over a hot stove - and the bonus is that as seasonal fruits become plentiful you can take advantage of them at their peak.

This recipe calls for peaches and/or nectarines. Yours to choose whether one or the other or a combination, for a cool summer sweet balanced with a refreshing tang of lemon.

Sweet and Tangy Summer Sorbet

(Preparation 15 minutes, cooking 5 minutes, freezing time at least 1 hour)

4 medium fresh peaches and/or nectarines

1 cup water

2 cups sugar

1/2 cup lemon liqueur (limoncello)

2 tablespoons lemon juice

Extra peach and/or nectarine slices (optional garnish)

Peel, pit and puree fruit until smooth in a blender or food processor; set aside and chill.

Stir together water and sugar in a medium saucepan and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until sugar has dissolved. Refrigerate until well-chilled; stir in fruit puree, liqueur and lemon juice. Transfer to the bowl of an ice-cream maker and freeze according to manufacturer's instructions. Cover and freeze for at least 1 hour, or up to 3 days. Spoon into small dishes and garnish with fresh fruit slices and mint, if desired.

Makes 8 servings.

Nutrition information per serving: 240 cal., 0 g fat, 0 g chol., 0 mg sodium, 61 g carbo., 1 g fiber, 1 g pro.

Recipe developed for AP by the California Tree Fruit Agreement