Welcome to our delightful homemade sorbet adventure! We're excited to share Peach Raspberry Sorbet, which embodies summer.
– 6 medium, ripe peaches (about 2.25 pounds) – 6 ounces fresh raspberries (one small container) – ¾ cup raw (turbinado) sugar – ⅔ cup water – juice of ½ lemon
Cube peaches after peeling. Mix peaches, raw sugar, and water in a medium saucepan. Cover and cook for over 10 minutes on medium heat until peaches are soft.
Remove peach mixture from heat and stir occasionally to cool. Blend raspberries in the meantime. Pour raspberry purée through a fine mesh colander to remove seeds.
Use a large spoon or spatula to press the liquid through the colander and discard the seeds. Blend raspberry purée and peaches after they cool.
Blend the ingredients together until the mixture is smooth. Then, put the mixture in the fridge to cool down. Do what the directions say on your ice cream maker. Have fun!