The gentle tang of the nectarines in this recipe plays perfectly with either black or red raspberries. If you can find them, golden raspberries are a delicious variety, and their sweetness is unrivaled when it comes to berries.
INGREDIENTS: YIELD: 1 QUART
- 1 pound nectarines
- 1 cup water
- ¾ cup fresh raspberries
- 1 tablespoon lemon juice
- ⅔ cup sugar
- 1 tablespoon brown sugar
INSTRUCTIONS:
- Peel, core, and chop the nectarines. Place in a medium saucepan, add water, and cover. Heat over medium heat, stirring occasionally, for 8–10 minutes or until very tender.
- Remove from heat and add raspberries, lemon juice, and sugars, stirring to combine. Let cool to room temperature.
- Once cooled, purée mixture in a food processor or blender until smooth. Press through a metal strainer to remove seeds, if desired. Refrigerate mixture until thoroughly chilled.
- Add to ice cream maker and follow manufacturer’s instructions for freezing.
