roasted nectarine-buttermilk sherbet with basil

I had a friend that used to call me the Mistress of Frozen Desserts – and really, what’s not to like about a title like that? It was the result of a summer where my ice cream maker put in overtime and there was a focus on sorbets – especially combinations of citrus with herbs. Lime basil. Lemon lavender. Orange mint.

Here it is August, the ads for “back to school” are starting to run, and my ice cream maker has only been out once or twice. A sad ordeal indeed, but then I ran across a recipe in Bon Appétit for Roasted Strawberry-Buttermilk Sherbet and inspiration hit.  It also certainly doesn’t hurt that this sweet treat only has 160 calories which means a little taste bud vacation that doesn’t end up as a guilt trip.

Another benefit is after roasting the nectarines, there’s some syrupy goodness left. Bottle that up as I have a great recipe that puts that to good use.

The August edition of Bon Appétit has ice cream on the cover and leaves me wondering if there might not need to be a late season rally for the former title.

Roasted Nectarine-Buttermilk Sherbet with Basil
Inspired by recipe in Bon Appetit
Serves 6

4 nectarines, pitted and sliced
1 cup sugar
1 cup water
2 sprigs of basil, torn
1 1/2 cups buttermilk
1/3 cup Greek yogurt (it’s easy to make your own!)
Pinch of kosher salt

Special equipment
An ice cream maker

Preheat oven to 425°F. Combine sugar and water in a small saucepan. Place over medium heat and stir until sugar dissolves. Add basil, removed from heat and let cool. Strain.

Combine nectarines and basil syrup in a 13x9x2 inches baking pan. Toss to combine. Roast fruit, stirring occasionally, until juices are bubbling, 15–20 minutes. Let cool. Remove fruit from syrup and reserve syrup for another use.

Purée fruit, buttermilk, Greek yogurt, and salt in a blender until smooth. Process mixture in an ice cream maker according to manufacturer’s instructions. Transfer sherbet to an airtight container and freeze until ready to serve.

DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.