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Raspberry Peach Sorbet

Raspberry Peach Sorbet

  • Author: Marty Boyd
  • 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



4 medium peaches, sliced
1 cup raspberries
2 tablespoon honey
Juice of 1/2 a lemon
Warm water, as needed


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.

Keywords: fresh peaches, raspberries, honey, lemon juice, quick, easy, refreshing, summertime