Last Friday, I invited a few friends over for a long-promised evening of sorbet and champagne. I made the sorbet that afternoon and a girlfriend brought cold champagne. We poured fizzy, sparkling wine over sweet frozen fruit, and cooled off in my living room before going out on that hot summer night. Good food and spirits enjoyed in good company: can it get any better than that? I think not.
Peach sorbet seemed just a little too plain and too sweet for my liking, so I decided to add some tart raspberries to the mix. I found a promising peach sorbet on Use Real Butter, then skimmed through a couple of raspberry sorbet recipes. I noticed that the peach sorbet recipe called for simmering the peaches, whereas none of the raspberry sorbet recipes required cooking. Thus I simmered the peaches, let them cool, and then added the raspberry purée. I think I made the right decision.
Since I was in a hurry to make the sorbet that afternoon, I didn’t tinker with the sugar content in fear that it wouldn’t come out quite right. And oh my, it came out just right. I wouldn’t change a thing about it.
- 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
- Peel and slice peaches into cubes.
- Combine peaches, raw sugar and water in a medium saucepan. Cover and cook on medium heat for a little over 10 minutes, until peaches are soft.
- Remove the peach mixture from heat and let cool, stirring occasionally.
- In the meantime, purée the raspberries in your blender. Filter out the seeds by pouring the raspberry purée through a fine mesh colander. Press the liquid through the colander with the back of a big spoon or spatula, and discard the seeds.
- Once the peaches have cooled, combine the raspberry purée and peach mixture in the blender. Blend until smooth, and chill the mixture in the fridge.
- Follow your ice cream maker’s instructions. Enjoy!