1 ½ Cups Granulated Sugar
1 ½ Cups Water
¾ Cup Water
Combine the sugar and first measure of water in a saucepan and bring to a gentle simmer. Cool to room temperature and reserve.
Bring a medium size pot of water to a boil. Prepare an ice bath by filling a bowl with ice and adding enough cold water to surround ice. Add two nectarines at time to the pot and cook only for about 30 seconds just to soften the skin. Remove the nectarines to the ice bath to cool thoroughly. Repeat with the other nectarines.
Peel the nectarines by rubbing the skin off. Cut the fruit all around the pit and dice into 1” pieces. Puree in a blender with the second measure of water and lemon juice until totally smooth.
Add about 25% of the sugar syrup you made earlier and blend smooth. Do a test for the correct amount of sugar. Add a well washed raw egg and see how it floats. If the egg floats to the top and about the size of a dime peeks through the surface of the puree, the mixture is correct to freeze. Keep adding more sugar syrup until the egg floats and the shell peeks through the surface the size of a dime. Remove the egg. Reserve any extra sugar syrup for future uses, lemonade, iced tea, etc.
Pour into popsicle molds, add sticks and freeze for 4 hours or until frozen. Unmold when frozen and enjoy!