This is my second time making nectarine sorbet, and it has turned out deliciously both times. I adapted a recipe I saw in The Ultimate Book of Vegan Cooking for Iced Clementines (which look really good) for the proportions, and then changed the rest around.
Take 6 nectarines and puree them in a food processor. Strain the result through a fine sieve. I had to do one at a time because my food processor is small, but just strain each one and mix it together. Once you have strained all of them, you can process and strain the remaining larger chunks again to maximize how much sorbet you'll get. Throw out the rest. (Or, if you're Steve, mix it with sugar and the pulp of the limes/lemons you'll have to juice and spread it on toast).
Put 1/2 cup sugar and 4 TBPS water in a large sauce pan on a low heat. Stir until the sugar has completely dissolved. Boil for 3 minutes without stirring, then turn off the heat.
While this is cooling a little, squeeze one lime and one lemon. Add the resulting juice to the sugar mixture and stir.
Add in the nectarine puree and mix everything together thoroughly. Pour it into a large container, preferably with a lid so that it doesn't get freezer burn. Freeze for at least 4 hours, stirring the mixture vigorously every hour or two. After it freezes completely, enjoy. You'll have delicious sorbet. Now I want to experiment with other fruits, and possibly make the Iced Clementines. That would be really cute for a party.
The Ultimate Book of Vegan Cooking