Nectarines have such a delightfully tangy flavor, and it wouldn’t be summer without the juice of one running down your arm – it’s always sad to see the season end. One way to prolong your enjoyment of this summer fruit is to freeze them into luscious nectarine sherbet.
*Note – Allow 2 days preparation before planning to serve. One night to freeze the freezer bowl and one night for the sherbet to ripen.
When the warm days of late spring arrive, the Farmer’s Markets in California are a veritable cornucopia of early peaches, nectarines, apricots, pluots, apriums, plums, strawberries, rhubarb and cherries! My mind whirls over which to choose and how to use.
My cat feels similarly overwhelmed as he sits in the garden — will it be a gopher, a rat, a mole, a bird? (Most cats concur that a plump gopher in the mouth is worth two birds in the bush.)
My decision? Begin the season with strawberry rhubarb galettes in honor of my brother who has a May birthday and a love of rhubarb. For fun I also chose some yellow nectarines, brightly acid and juicy.