Nectarine-Gewürztraminer Sorbet is a gluten free and vegan recipe with 2 servings. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 2g of fat, and a total of 346 calories. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of lemon juice, nectarines, late-harvest johannisberg riesling, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a dessert.
In a bowl, mix nectarine slices with 3 tablespoons lemon juice. Whirl, a portion at a time, in a blender or food processor until very smooth. Return pure to bowl.
Add Gewrztraminer, sugar to taste, and more lemon juice if desired. Nest bowl in ice water and stir often until mixture is cold, 5 to 10 minutes.
Pour chilled pure into an ice cream maker (1-qt. or larger capacity). Freeze according to manufacturer's directions until sorbet is firm enough to scoop, dasher is hard to turn, or machine stops.
Serve, or freeze airtight (see below)
To get frozen desserts hard enough to scoop onto a cone, or to store them, transfer when frozen to an airtight container and put in the freezer at least 3 hours or up to 1 week.
If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours.
For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.