A super simple and refreshing sorbet with nectarines and a perfect addition of blond chocolate.
4 nectarines (approximately 220 g)
110 g sugar
110 ml water
Wash the nectarines and cut them into smaller pieces (without the stones). Put them in a casserole together with sugar and water and bring it to a boil. Put the lid on and boil for about 10 minutes until the nectarines are tender. Cool them down for about 10 minutes before blending them. Cool down completely before churning it to sorbet in the ice cream machine. Serve straight away with chopped Dulcey chocolate.