Our weather forecast is super depressing. I’m trying to come to grips with the fact that nothing is really going to get done this week because I’m going to spend most of the time sitting around sweating and complaining about how hot it is. I can deal with temperatures up to about 104, but once it crosses that….. when it’s in the 110s, I basically give up on life. I did have a lightning bolt of inspiration that’s making these week a little bit more tolerable, though….. these nectarine sorbet sodas that I’ve been making are so refreshing and cold, I can’t stop drinking them. I found some amazing nectarines at a farm stand near us last week, so juicy that they ended up dripping all over us and making a huge mess when we tried to eat them. They’re perfectly ripe and sweet and it would be a shame to fuss with them too much.
The nectarines turned into a honey-sweetened sorbet which has then been going into sorbet sodas. I’ve been playing around with different combinations: the sorbet floated in plain seltzer water is barely sweet at all (how I like it), but for something a little sweeter, I’ve tried adding a splash of lemonade and some syrup from the pantry. Right now I have elderflower syrup and rhubarb syrup, both of which go wonderfully with nectarine sorbet, but I’m sure that lots of other fruit syrups would be really nice. (Blackberry? Blueberry? Why don’t I already have these in the pantry….?)
NECTARINE SORBET FLOATS
Prep Time: 5 minutes
Makes: 1 float
- 1 scoop of nectarine sorbet (recipe follows)
- seltzer water
- lemonade or soda syrup (optional)
- nectarine slices, for garnish
Put a scoop of sorbet in the bottom of a glass. Add a splash of lemonade or soda syrup if you want some sweetness to your drink. Top with seltzer water and garnish with nectarine slices.
(I want to emphasize: this is really not that sweet. I’m not a big fan of sugary things at all, but if you are, you’ll want to taste it and sweeten the mixture accordingly to your own taste. I was going for light and refreshing more than a sweet dessert with this recipe.)
Cook Time: 30 min, plus several hours in the fridge to cool the fruit puree
Special Equipment: ice cream maker
- 1 c. water
- 1/4 c. honey
- 8 large nectarines, quartered
Bring the water and honey to a simmer in a medium sized pot. Add the nectarine slices and simmer for 10 minutes. Remove from heat, and puree with an immersion blender (or whatever you have…) Put the nectarine puree in the fridge to cool completely. Once it’s cold, just prepare the sorbet according to your ice cream maker’s instructions.