A nectarine at the height of July is one of the most perfect things on earth. The juice runs down your arm. The fragrance fills the room before you take the first bite. When you have fruit like that, the best thing you can do is almost nothing.

This sorbet is not a recipe so much as a preservation of a moment. You are capturing peak ripeness and holding it in the freezer for later. Three ingredients. No cooking. The honey rounds the edges and keeps the texture smooth, but make no mistake: this tastes like nectarines, pure and simple.

I learned this from a farmer at the Berkeley market who made sorbet from his seconds, the fruit too ripe to sell but too beautiful to waste. He would freeze it and bring samples the following week. That is the spirit here. Find the best fruit. Honor it. Let things taste of what they are.