Dairy Alternative: Honey Nectarine Sorbet Recipe
Written by: Lindsay Sibson
Nothing… and I mean NOTHING… feels as pleasurable than taking a cold bite of ice cream on a hot summer’s day.
However, if you are like me, you love ice cream, but ice cream doesn’t love you back (all my fellow dairy sensitive people out there).
Fortunately for you and I, there are many healthy alternatives!
It’s time to take advantage of all the ripe, sweet and juicy summer fruit by whipping up a batch of sorbet.
This easy-to-prepare (yet absolutely tasty and devine) cold delight will leave you feeling calm, cool and lusting after another scoop!
Here is how to make your new favorite summertime treat – Honey Nectarine Sorbet:
Health Benefits Of Honey Nectarine Sorbet
- Low in calories and contains no saturated fat
- Loaded with nutrients, minerals and vitamins
- Potassium, iron, zinc, copper, phosphorus
- Vitamin A helps maintain healthy skin and mucus and provides protection against lung cancer
- Iron content helps with red blood cell formation
- Potassium helps regulate your heart rate and blood pressure
- Packed with numerous health promoting antioxidants
- Vitamin C helps your body scavenge harmful free radicals
- Healthy source of B-complex vitamins and minerals
- Vitamins found in honey include vitamin B6, thiamin, riboflavin, pantothenic acid and niacin
- The nutraceuticals contained in honey help neutralize damaging free radical activity
- Regular consumption of honey helps maintain the flow of your digestion
This sweet and simple summertime sorbet is a perfect way to cool down on a hot summer’s day!
Honey Nectarine Sorbet
- 2 pounds of nectarines
- 4 tbsp of raw honey
- ⅔ cup of filtered water
- Use a vegetable peeler to peel nectarines.
- Y-style peeler works best.
- If some skin remains, its okay.
- Cut all the nectarine flesh off the pit.
- Freeze the nectarine pieces until fully frozen.
- In a blender, place the frozen nectarine pieces, raw honey and water.
- Puree all ingredients until smooth.
- Scoop into a dish and garnish with fresh nectarine pieces or berries.
- If you prefer a more solid texture, pour the mixture from the blender into a dish and place in the freezer until desired firmness is reached.
- If the sorbet becomes too hard, remove from the freezer and allow to thaw until it becomes creamy and easy to scoop.
Lindsay Sibson turned her lifelong dream of traveling the world into a reality when she first stepped on a plan in April of 2014. With the simple intention of learning more about this beautiful world, she stepped away from corporate America to explore an alternative lifestyle of long term international travel, volunteering, blogging and pursuing a blissfully happy and fulfilling way of life.
Lindsay documents her journey in hopes of empowering others to find their passion, reignite their spark and freshen their outlook on life. Connect with her on her website and follow her travels on Instagram (https://www.instagram.com/_traveloholic_).
Through her blog, Lindsay documents her journey in hopes of empowering others to find their passion, reignite their spark and freshen their outlook on life.
Latest posts by Lindsay Sibson (see all)
SHARE YOUR THOUGHTS