Nectarine Sorbet

• 6 ripe nectarines (about 2 pounds, 1 kg)
• 2/3 cup (160 ml) water
• 3/4 cup (150 g) sugar
• 1 teaspoon kirsch, or 1/4 teaspoon freshly squeezed lemon juice

1. Slice the nectarines in half and remove the pits.
2. Cut the unpeeled nectarines into small chunks and cook them with the water in a medium, nonreactive saucepan, covered, over medium heat, stirring occasionally, until theyre soft and cooked through, about 10 minutes.
3. Add a bit more water if necessary during cooking.
4. Remove from the heat and stir in the sugar.
5. Let cool to room temperature.
6. When cool, puree the mixture in a blender or food processor until smooth.
7. Stir in the kirsch or lemon juice.
8. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
9. For Peach Sorbet, substitute 7 large, ripe peaches for the nectarines.
10. Remove the skins prior to cutting them into chunks.
11. If you like the idea of red wine with Nectarine Sorbet, pair it with the Raspberry-Rose Sorbet (page 130), or simply serve it in goblets and pass a bottle of fruity red wine, such as Beaujolais, Brouilly, or Merlot.

nectarines, water, sugar, teaspoon kirsch

Taken from www.epicurious.com/recipes/food/views/nectarine-sorbet-379921 (may not work)