- 2 x 900 g punnets Flavourburst white nectarines
- 2 cups water
- 4 T honey
- 2 lemons, juiced
- 200 g frozen raspberries
- 1 lemon, juiced
- 55 g caster sugar
- 6 Flavourburst plums
- 2 cups berry juice
- 100 g sugar
- 2 cinnamon sticks
Peel and chop the Flavourburst white nectarines. Place in a small saucepan with 2 cups water, honey and the juice of 2 lemons. Bring to the boil. Reduce the heat and simmer for 20 minutes.
Blend until smooth and freeze. Make a raspberry coulis by blending the frozen raspberries with the juice of 1 lemon and caster sugar until smooth, then set aside.
Gently simmer the plums in the berry juice with sugar and cinnamon sticks until the skins begin to gently peel back and the fruit is tender but still firm, about 10 minutes. Serve sliced with scoops of white nectarine sorbet and raspberry coulis.
Cook's note: This sorbet is so quick to make and is a great palate refresher on hot summer days.