Sweet peaches meet tart raspberries in this delightful, all natural summer sorbet.
6 medium, ripe peaches (about 2.25 pounds)
6 ounces fresh raspberries (one small container)
3/4 cup raw (turbinado) sugar
2/3 cup water
juice of 1/2 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!