“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.”
1hr 45mins

Ingredients Nutrition


  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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