Contributed by: News Canada
(NC) - This rosy pink nectar is good to have on hand as a base for cold drinks (use about one third nectar to two thirds soda or sparkling mineral water) or as a base for wine punches or sangrias.
- 1.5 kg fully ripe Nectarines 3 lb
- 50 mL water 1/4 cup
- 25 mL lemon juice 2 tbsp
- 125 mL granulated sugar 1/2 cup
With point of paring knife, score nectarines at natural indentation but leave whole. Do not remove
skins. Place in large, wide, stainless steel saucepan. Combine water and lemon juice; pour into pan
and turn nectarines gently with wooden spoon to coat thoroughly with liquid. Sprinkle with sugar;
cover and let stand in cool place for several hours or overnight. Turn occasionally for the first 2
Cover pan; place over low heat and bring slowly to just below simmering point. Cook gently
for one hour checking occasionally to see that the liquid is not boiling.
Line large sieve or colander with triple thickness of cheesecloth which has been wrung out in
cold water. Place over large bowl, pour in nectarines and their liquid; weight down with plate and
heavy object such as flour canister.
Let stand several hours until dripping ceases. Gather corners of cheesecloth together, twist
and press remaining juice from nectarines but avoid pressing any pulp through. Store in tightly
sealed container for up to 1 week in refrigerator. Freeze for longer storage.
Serving Size: Makes about 4 cups (1 L)
Nutritional Information: Per 136g Serving: Energy 75 Cal - Protein 1.3 g - Fat 0.6 g - Carbohydrate 16 g - Dietary Fibre 2.2 g - Sodium 0 mg - Potassium 288 mg
Percentage of Recommended Daily Intake: Vitamin A 10% - Vitamin C 12% - Niacin 6% - Folacin 2%