Nectarine-Brandy Sorbet - cooking recipe

Ingredients

6 large nectarines, quartered
1/2 c. sugar
2 tsp. lemon juice
1/2 c. brandy
1/2 tsp. grated lemon zest

Preparation

Puree nectarines in blender to measure about 3 to 4 cups.
Add sugar; heat slowly in saucepan until sugar dissolves.
Stir brandy, lemon juice and zest into puree and pour into canister of ice cream freezer.
Freeze according to manufacturer's directions. Makes about 10 servings.