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Iced white nectarine champagne cocktail
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Irresistible champagne cocktail for the ladies.
Ingredients:
  • 300g white sugar
  • 375ml water
  • 4 strips lemon rind
  • 8 x 50g (about 7) ripe white slipstone nectarines, halved, stoned
  • 60ml lemon juice
  • 2 white nectarines, extra
  • 7 x 50ml bottle Champagne or sparkling wine, chilled
Instructions:
  • For the white nectarine sorbet, in a medium saucepan over low heat, stir together sugar, water, and lemon rind until the sugar dissolves, about 2 minutes. Bring the mixture to a boil over high heat, then add the nectarines. Reduce heat to medium and simmer, turning the nectarines occasionally, until very tender, about 5 minutes. Remove from heat, cover with a lid, and let it cool for 30 minutes.
  • 1. Drain the nectarines, saving the syrup. Remove and discard the lemon rind. Peel and discard nectarine skins. Puree the nectarines in a food processor until smooth (you should have 2 cups of puree). Add 1 1/2 cups (375ml) of reserved syrup and lemon juice, mix well. Transfer the mixture to a metal container, cover with foil, and freeze for 6-8 hours until firm.
  • Break up the mixture with a metal spoon. Transfer to a food processor and blend until a smooth, frozen puree forms. Transfer to a plastic container and freeze for an additional 3 to 4 hours until the sorbet firms up.
  • Thinly slice additional nectarines and distribute them evenly among 8 Champagne flutes or cocktail glasses. Add a scoop of sorbet to each glass, then fill with Champagne or sparkling wine.

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