White or Yellow Nectarine Sherbet

• 1 pound ripe nectarines (about 4)
• 3/4 cup water
• 1/3 to 1/2 cup sugar
• Optional: A few drops lemon juice or kirsch

1. Cut the nectarines in half and remove the pits.
2. Cut the fruit into 1-inch wedges and put them in a medium-size saucepan with 1/4 cup water.
3. Cook over medium heat for about 10 minutes, stirring occasionally, until the fruit softens and is just tender.
4. Working carefully with the hot mixture, puree the fruit in a blender or pass through a food mill.
5. Strain the puree through a sieve.
6. There should be about 1 1/2 cups.
7. Stir 1/2 cup water and 1/3 to 1/2 cup sugar into the mixture (less sugar for white nectarines).
8. If the mixture is still warm, the sugar will dissolve easily; if not, you may have to heat it gently, stirring until the sugar dissolves.
9. Taste the puree and, if needed, add a few drops of lemon juice or kirschor both.
10. Refrigerate the nectarine puree and freeze according to the instructions for your ice cream machine.

nectarines, water, sugar, lemon juice

Taken from www.cookstr.com/recipes/white-or-yellow-nectarine-sherbet (may not work)