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
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.
Can you use chamomile tea?
Yes! You don’t actually need fresh chamomile flowers for this, you can use chamomile tea bags available in almost every super market.
Enjoy the last of the summer sunshine.
Looking for more perfect pud, ice-creams and the like? Then check out my Delightful Desserts Collection for more sweet inspiration.
Finally, if you try this nectarine and chamomile sorbet please leave a comment/rating below. I love hearing from readers and respond to everyone. Want more Larder Love, then follow me on Facebook and Instagram and sign up for my weekly newsletter too.
Nectarine & Chamomile Sorbet
- 6 ripe nectarines
- 150 ml/5 fl oz chamomile tea
- 150 g/ 5oz caster sugar super fine sugar
- 1/4 teaspoon fresh lemon juice
- Make the chamomile tea first so you have it ready for the next step. I used 2 tea bags.
- Slice and stone 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.
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