In the summertime, when the weather is dry and hot, you need something refreshing. With peaches in season, Raspberry Peach Sorbet is the perfect quick and easy dessert.
I can’t resist fresh fruit from a Farmers Market or stand. My friends at Selmi’s Greenhouse and Market has these amazing looking peaches. I wasn’t sure what I would do with them, but I knew I had to buy them.
After a day of gazing at these beauties on the counter, I dove into Pinterest to see what I could see. Peaches lend themselves to a wide variety of dishes, both sweet and savory.
Last year during the peach season, I made Grilled Peaches with Vanilla Yogurt Cream, and they were fantastic.
During my search, I came across several recipes for ice cream or sherbet. There is something about creamy when it’s scorching outside that just doesn’t work for me. I want something icy cold.
Sorbet…now that’s the ticket. Icy cold, and simple. Nothing complicated or involved. All you need is the fruit frozen and the food processor strong!
After washing the fruit, place it on parchment-lined baking sheets and place in the freezer, ideally overnight.
Once frozen, add the fruit, a touch of honey, lemon juice, and keep some warm water handy to aide with processing the fruit. I did not add the raspberries until the very end to try and keep them intact.
While processing the fruit, add the warm water a small amount at a time to loosen up the fruit to the desired consistency.
Eat Raspberry Peach Sorbet right away or freeze to have on hand whenever you need a refreshing summertime treat.
Print
Raspberry Peach Sorbet
- Prep Time: 5 minutes
- Cook Time: 10minutes
- Total Time: 15 minutes (does not include freezing time)
- Yield: 4-6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
4 medium peaches, sliced
1 cup raspberries
2 tablespoon honey
Juice of 1/2 a lemon
Warm water, as needed
Instructions
Line a rimmed baking sheet with parchment paper.
Cut peaches in half and remove pits. Slice peaches and place in a single layer on the line baking sheets
Repeat this process with raspberries on a smaller baking sheet.
Freeze the peach slices and raspberries until solid, 3-4 hours or overnight.
Place the frozen peach slices into the bowl of a food processor or heavy-duty blender, honey, and lemon juice.
Blend until smooth, adding warm water as needed to make a creamy texture. Gently fold in frozen raspberries.
Can be eaten immediately for a softer texture. Alternatively, transfer into a freezer-safe container and freeze for 3-4 hours or until firm. If serving after freezing remove sorbet from freezer about 10 minutes before serving to allow for easier scooping.
