Sherry Nectarine Sorbet

Combine apple juice and sugar in a saucepan over medium heat, stirring until the sugar dissolves completely, about 3-4 minutes.

Remove the syrup from heat and let it cool for 5 minutes, then stir in the cream sherry.

Halve the nectarines and remove the pits, then cut the flesh into chunks.

Transfer the nectarine chunks to a blender or food processor and blend until completely smooth.

Strain the nectarine puree through a fine-mesh sieve into a bowl, pressing gently to extract all liquid and discard any solids.

Combine the nectarine puree with the cooled sherry syrup, stirring until well mixed.

Chill the mixture in the freezer for at least 20 minutes until very cold, stirring occasionally to break up ice crystals if using the manual method.

Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until the sorbet reaches a soft-serve consistency, or freeze in a shallow pan and stir every 30 minutes for 2-3 hours until scoopable.

Transfer the sorbet to a freezer-safe container and freeze until firm, about 2-3 hours before serving.

Scoop into chilled bowls or glasses and serve immediately.