A refreshing sorbet that's perfect on a hot summer's night. Doubles as an elegant dessert when served in fancy glasses.
- 1/4 c sugar
- 1/2 c water
- 1 1/2 c peach or pear nectar (or juice)
- 3 tbsp lemon juice
- mint leaves (to garnish)
Combine sugar and water in a small saucepan; bring to a boil over high heat and boil for 5 minutes.
Transfer mixture to a bowl and place in the freezer until chilled, 20-25 minutes.
Remove bowl from freezer and stir in the nectar and lemon juice.
Pour into an 8" square baking pan and freeze 30 minutes.
Remove from freezer and stir with fork, making sure to scrape icy parts from the sides of the dish. Return to the freezer for another 30 minutes.
Stir mixture again; freeze for an additional 45 minutes.
Transfer the sorbet to a food processor or blender. Pulse 4-5 times until the sorbet is smooth (be sure not to over process as the sorbet will melt).
Serve at once or freeze until ready to use.