Greg Ehrlich is a chef and food enthusiast based in Seattle, WA. When not cooking, he enjoys the mountains, water skiing, making music with friends and napping.

Bourbon Nectarine Sorbet

Bourbon Nectarine Sorbet

Every sorbet is better with booze in it. Trust me. It makes sense. The marriage of fruit and booze have a fantastic and documented history that doesn’t need a tremendous amount of explaining. Sangria. The greyhound. The julep. The list is infinite, and long story short it just works.

Adding booze to sorbets is something I’ve been playing around with for a few years. It all started with a blackberry merlot I had as a palate cleanser and it went from there. My favorite summertime sorbet is fresh grapefruit juice with a hint of dry vermouth. A few days ago I had some fun adding St. Germaine to an over ripe peach purée and the results were magical.

Today’s experimentation was pairing bourbon with nectarines. The inspiration came from a recipe I saw involving a nectarine flambé made with bourbon poured over vanilla ice cream- the combo sounded delicious.


If you don’t have an ice cream maker, NO WORRIES. You can make sorbets and ice creams using a KitchenAid stand mixer and some dry ice using this technique from Seattle Food Geek. It makes for quite a show and your sorbet will be slightly be carbonated as a result.


Bourbon Nectarine Sorbet

3 large, overripe nectarines, seeds and skins removed, large chunks.

1/2 c. simple syrup

1/4 t vanilla extract

5-8 T your favorite bourbon, to taste

1 lb dry ice, crushed to snow consistency (no larger than 1/3″ chunks)

Bring a large pot of water to boil. Drop whole nectarines in water for 45 seconds, then remove and immediately plunge in a large bowl of ice water. Skins will remove easily.

Combine all ingredients except bourbon and dry ice into blender. Puree on high speed for a minute or two until mixture is smooth. Add bourbon and check for taste. You may need more or less bourbon, depending on taste and your penchant for alcohol. Chill mixture till very cold in fridge, at least an hour. Add to ice cream maker and follow instructions.

If you want to go the dry ice route, add chilled sorbet mixture to KitchenAid mixer then add dry ice. Turn KitchenAid on slowest speed and mix until all dry ice is incorporated. Should be about a minute or two- you shouldn’t be able to hear chunks of dry ice making noise any more. Enjoy!


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