Stone Fruit Sorbet

Recipe courtesy of California Tree Fruit Agreement.

Recipe Ingredients:

5 cups fresh California peaches, plums or nectarines, diced
1 cup frozen fruit juice concentrate
1 cup granulated sugar

Cooking Directions:

1. Combine diced fruit and fruit concentrate in a blender or food processor. Whirl until smooth. Add sugar; whirl. Stir in any other ingredients as directed in the selected variation (below).
2. Freeze in ice cream maker, following machine instructions. To make sorbet extra smooth, allow sorbet to stand out of the freezer for at least 30 minutes before serving.

Makes 4 servings.

Variations:

• Use peaches and undiluted frozen berry concentrate.
• Use nectarines and orange or mango-orange juice concentrate, plus 4 teaspoons of chopped candied ginger.
• Use plums and cranberry or cranberry-raspberry juice concentrate, plus an additional 1/4 cup granulated sugar.
• Use nectarines and guava or pineapple-guava-orange juice concentrate, plus 1 1/2 teaspoon of grated lime peel.

Recipe and photograph courtesy of California Tree Fruit Agreement.