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White Nectarine Blueberry Basil Mint Sorbet with vanilla Honey Goat Cheese & lemon Blueberry Wensleydale Cheeses

Summertime means ripe and luscious stone fruits and fresh berries

Summertime means it's time for fresh berries and stone fruits. Peaches, Plums, Nectarines, Apricots, Pluots & Nectaplums are some of my favorites.

Raspberries, Blackberries, Strawberries, Blueberries & if your lucky Mulberries are arriving at your local Farmer's Markets

Yellow Peaches, White Peaches and Donut peaches will be at the peak of their flavor within the next couple of weeks

Apricots and Pluots will arrive in multiple varieties

Support organic farms and family farmers by buying at your local Farmer's Markets

I used white nectarines, basil, mint, blueberries, and cheese to make a sorbet that screams summer.

Here are the main ingredients:
  • 4 large white nectarines, seeds removed and roughly diced (leave the skin on)
  • 1 - 6oz package of organic blueberries, washed and dried.
  • 1/4 cup finely minced fresh sweet basil
  • 1/4 cup finely minced fresh mint leaves
  • 2 teaspoons Captain Morgan Spiced Rum. You can also substitute vodka (blueberry flavored vodka would be great)
  • Hand crumbled Lemon Blueberry Wensleydale Cheese & Honey Vanilla Goat Cheese. Cheese if of course optional, but it does add a surprising dimension.
  • 1/2 cup mint simple syrup (recipe to follow)
  • 1/4 teaspoon salt (I used the salt farm's Pacific Rim Salt which is a combination of sea salt and Li Hing powder) I also added a pinch of alderwood smoked salt.
  • Black pepper, freshly ground

Step one: Remove the seeds from 4 large white nectarines and cut the nectarines in a a rough chop, leaving the skins on.

Cutting the nectarine perpendicular to the seed makes it easier to remove. Cut all the way around the nectarine and twist the halves until they separate.

Next finely mince the basil and mint. Be careful not to bruise the herbs too much. Stack each leaf on top of one another, roll them up and cut them thinly into a chiffonade then cut crosswise to finely mince.

Fresh Basil and Mint Leaves washed and ready to chiffonade and dice
Salt and pepper add depth to the sorbet, trust me on this.
Add the herbs and washed blueberries to the nectarines. Add the salt and pepper, Rum and mint simple syrup

Mint or any herb simple syrup is easy to make.

it's easy to make Simple Syrup (That's why it's called Simple) and it's a good thing to keep in the refrigerator for summer for easy ice tea, lemonades, sangrias, sorbets and other libations. You can easily add mint, basil, lemongrass, lavender or any herb to flavor a simple syrup just add it at the beginning and cook it with the sugar solution until the sugar is dissolved.

Mint Simple Syrup

Combine 1 cup of sugar with 3/4 cup water in a small saucepan, add one cup of fresh mint leaves. Cook over low heat stirring until the sugar is dissolved. Let the syrup cool, strain to remove the mint leaves and store in a closed container in the refrigerator. Simple Syrup should last for 3 weeks or so.

The fruit is ready to be blended

The pureed fruit is a pretty purple color with flecks of purple blueberry skin throughout

Hand crumble the goat cheese into small balls to fold into the fruit puree

The Wensleydale lemon blueberry is sharp and sweet and will add a surprising dimension to the sorbet

Gently fold the cheese into the purple puree mixture. Cover and put it into the refrigerator to chill for at least a couple of hours, preferably overnight.

Pour the chilled mixture into the ice cream freezer.

I chill the ice cream freezer pail and components as well to help expedite the freezing process.

I am using this Klarstein Ice Cream Maker. It makes a quart of ice cream or sorbet in a little under 30 minutes. It has it's own compressor so I can make multiple batches of ice cream or sorbet back to back. It's not the smallest unit or the quietest unit but it makes decent ice cream.

The hotter it gets the more you need ice cream!

Transfer the frozen sorbet to your favorite 1 quart storage container and put it into the freezer to season

Stay cool this summer with tasty organic whole fruit sorbets

Created By
stephen song
Appreciate

Credits:

Created with images by josealbafotos - "nectarines fruit nature nutrition vitamins nectarines nectarines" • Joanna Kosinska - "untitled image" • PublicDomainPictures - "background berries berry blackberries blackberry blueberries blueberry" • Pexels - "berries blueberries boxes food mulberry raspberries berries" • u11116 - "peach nectarine fruit" • pixel2013 - "apricots fruit fruits sweet healthy delicious eat"

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