“This is a fabulously easy and elegant sorbet that you absolutely don't need an ice cream freezer for. This also works well with plums, any kind of berry and mangos.”
READY IN:
1hr 45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice the peaches and lay single layer on a cookie sheet covered with parchment or plastic wrap.
  2. Place the raspberries separate from the peaches on the same cookie sheet. Freeze 3 hours or overnight.
  3. Remove from freezer and let sit for 10 minutes.
  4. Using a small amount of the peaches at a time (maybe 6 or 7 slices) drop them in a food processor fitted with a sharp blade and process. You will need to stop it occasionally and scrape it down, be patient, until it reaches sorbet consistency.
  5. For each batch add a bit of sugar to taste (I usually use about 1 tbsp, depends on how ripe the peaches are).
  6. As you finish each batch, place it into a bowl and put in the freezer (mix each batch into the subsequent batch.).
  7. When you are done processing the peaches, pour all the raspberries into the processor and 2 tbsp sugar, process as above.
  8. Dump the raspberries on top of the peach sorbet and fold in with a spatula.
  9. Drizzle with a little chambord or limoncello if desired.

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