- 1 tablespoon grated lemon zest (I skipped this)
- 3/4 cup sugar
- 3/4 cup water
- 5 nectarines (about 1 1/2 pounds), pitted and sliced
- 2 tablespoons fresh lemon juice (more like 1 tbsp or less)
- 1/4 teaspoon almond extract
Mash the lemon zest with 1 teaspoon of the sugar to release its oil. Skip if not using zest.
In a medium saucepan, combine the remaining sugar and the water, bring to a boil while stirring, and cook the syrup until it is clear. Let cool, cover and refrigerate for 1 or 2 hours, until thoroughly chilled.
In a blender or food processor, puree the nectarines and lemon juice; add the lemon zest, syrup and almond extract.
Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
Or, to freeze without an ice maker: Pour the prepared mixture into an 8- or 9-inch square metal pan or a half-gallon plastic container. Cover with aluminum foil, plastic wrap or a lid and freeze until firm, about 2 to 3 hours. Transfer to an electric mixer or food processor and beat until light and fluffy. Transfer to a container, cover and freeze until firm, about 1 to 2 hours.
Ok, seriously, you don't want to do all that extra work, just get an ice cream maker. You can get a Cuisinart for $50 or less. Other brands are even cheaper. You can make slushies and other frozen drinks with them as well.