Feel free to use white nectarines instead of yellow. Elderflower cordial is a refreshing addition and is becoming widely available in supermarkets.
- 55 gm (¼ cup) caster sugar
- 400 gm (about 5) yellow nectarines, halved, plus 1 extra, thinly sliced, to serve
- 60 ml (¼ cup) elderflower cordial
- 1 tbsp lemon juice
- 1Combine sugar and 60ml water in a saucepan, stir over low heat until sugar dissolves, then bring to the boil, remove from heat and cool.
- 2Process nectarines in a food processor until puréed (you will need 375ml nectarine purée). Combine purée, sugar syrup, elderflower cordial and lemon juice in a bowl, then pour into a large shallow tray and freeze until half-frozen (1-2 hours). Remove from freezer and break mixture into small ice flakes with a fork, then freeze until just frozen (1-2 hours). Stir once more with a fork, breaking mixture into ice flakes, then freeze until frozen (1-2 hours). Serve in chilled glasses with extra sliced nectarine.