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Nectarine and Chamomile Sorbet
A delightfully fruity and summery sorbet packed with amazing flavour and so easy to make
Ingredients
- 6 nectarines
- 150 ml chamomile tea
- 150 g caster sugar super fine sugar
- 1/2 tsp lemon juice
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!
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