Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sugar syrup
Sorbet mixture
To freeze
How it's done
Sugar syrup
Bring the water and sugar to the boil in a pan, then reduce the heat and simmer for approx. 2 mins., leave to cool.
Sorbet mixture
Briefly blanch the nectarines in boiling water, remove with a slotted spoon, cool immediately in ice-cold water. Peel the nectarines, cut into pieces, puree until smooth along with the sugar syrup, lemon juice and honey.
To freeze
Pour the puree through a sieve into a stainless steel bowl, cover and freeze for approx. 12 hrs., stirring thoroughly 4 times. Puree approx. 1 hr. prior to serving, freeze again. Scoop out balls, serve with the nectarine slices.
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