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Home » Delightful Desserts » Easy Nectarine and Chamomile Sorbet

Easy Nectarine and Chamomile Sorbet

Author: Karon Grieve Published : September 2012

Recipe
nectarine and chamomile sorbet pin image
nectarine and chamomile sorbet pin image
nectarine and chamomile sorbet pin image

Sorbets make the perfect dessert at the end of a big meal. Light and fruity they are a delight. This nectarine and chamomile sorbet has to be one of my all time favourites. Combining the floral herbiness of the chamomile with the nectarine is a match made in heaven. Or in a glass in this case!

nectarine and chamomile sorbet with flower at side

What’s to love about this frozen dessert

  • This is sunshine in a glass, a country garden with the chamomile and the heady juiciness of nectarines too
  • Super easy to make with only 4 ingredients!
  • You will never be able to buy a fruit sorbet with this flavour combo so it is something really different to serve up to friends.

This nectarine and chamomile sorbet is my End Of Summer Sorbet. There is still chamomile in the garden and the shops have nectarines at great prices.

This looks and tastes just like summer time, so it’s a great one to make now and stash in the freezer to cheer up a dark and chilly day later in the year.

nectarine sorbet with spoon in glass

Ingredients for nectarine sorbet

There are only 4 ingredients for this simple sorbet.

  • ripe nectarines – you want fruit that is perfectly ripe, not under-ripe in any way as that means there just isn’t enough juice in there.
  • Chamomile tea bags
  • Caster sugar
  • Fresh lemon juice

Can you use chamomile flowers?

Yes! You can use chamomile from your garden if you have it. Remember that fresh herbs are not as strong in flavour as dried so use more of the fresh stuff.

If you are using loose chamomile tea make sure to strain out the leaves completely before using it to cook the nectarines.

spoon at side of glass of sorbet

How to make nectarine and chamomile sorbet

  • Make the chamomile tea first so you have it ready for the next step. I used 2 tea bags.
  • Slice and stone the nectarines (remove the pits), there is no need to faff about peeling them.
  • Cook them in the tea (remove the tea bags first) for about ten minutes or until soft.
  • Now add the sugar and stir well until dissolved.
  • Set aside to cool completely before you blitz everything in your food processor or push through a metal sieve.
  • Stir in the fresh lemon juice until well mixed.
  • Pour into an ice cream maker or just pop into the freezer and break up the crystals and give it a stir every hour or so.

Enjoy the last of the summer sunshine.

larder links

Looking for more delicious sorbet recipes to try? Then check these out before you go;

Earl Grey tea sorbet

Mixed summer fruit sorbet

Spiced blackcurrant sorbet with cassis

4 ingredient clementine sorbet

Tutti Frutti sugar-free sorbet

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
nectarine and chamomile sorbet with flower at side

Nectarine and Chamomile Sorbet

Karon Grieve
A delightfully fruity and summery sorbet packed with amazing flavour and so easy to make
4.34 from 3 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine British
Servings 6 people
Calories 177 kcal

Ingredients
 

  • 6 nectarines
  • 150 ml chamomile tea
  • 150 g caster sugar super fine sugar
  • 1/2 tsp lemon juice
Metric – US Customary

Instructions
 

  • Make the chamomile tea first so you have it ready for the next step. I used 2 tea bags.
  • Slice and stone/pit the nectarines, there is no need to faff about peeling them.
  • Cook them in the tea (remove the tea bags first) for about ten minutes or until soft.
  • Now add the sugar and stir well until dissolved.
  • Set aside to cook completely before you blitz everything in your food processor or push through a metal sieve.
  • Stir in the fresh lemon juice until well mixed.
  • Pour into an icecream maker or just pop into the freezer and break up the crystals and give it a stir every hour or so.

Notes

You can use fresh chamomile flowers if you have them, or loose-leaf chamomile tea. Make sure to strain out solids before cooking the nectarines though.
This sorbet will keep for 3 months in the freezer

Nutrition

Calories: 177kcalCarbohydrates: 44gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 8mgPotassium: 429mgFiber: 4gSugar: 36gVitamin A: 1533IUVitamin C: 16mgCalcium: 70mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Delightful Desserts, Summer

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4.34 from 3 votes (3 ratings without comment)

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