Creating this delightful summer treat is a breeze with just three simple ingredients. This sweet and charming dessert boasts way less sugar than your typical store-bought sorbet, and the best part? It’s a cinch to whip up!
You have two delightful options for serving – either in peach halves or stored in a container for later. No matter which way you go, it’s a mouthwatering experience, perfectly sweet with a hint of tartness from the raspberries!
Here’s the recipe you’ll want to keep handy:
Peach Raspberry Sorbet
- 3 1/2 cups of frozen peaches
- 1 1/2 cups of frozen raspberries
- 1/4-1/3 cup of maple syrup or honey
- If you’re opting for peach halves, start by slicing the peaches in half, removing the pits, and using a melon baller or spoon to scoop out the interior, leaving a small border intact around the bottom and sides of the peach. Freeze the peaches (and the empty peach halves) for 2-3 hours or until frozen solid.
- When you’re ready to proceed, take the frozen fruit out of the freezer and let it sit at room temperature for 10 minutes to soften slightly. This step makes blending a breeze. Add the frozen peaches, raspberries, and maple syrup to a food processor or blender, and blend until the mixture is smooth and creamy. You might need to pause and scrape down the sides a few times to ensure everything is well incorporated.
- As an extra touch, you can scoop the sorbet into the peach halves and freeze until set (1-2 hours). Alternatively, transfer the sorbet into a freezer-safe container and freeze until set. If you can’t wait, indulge in the soft-serve-like consistency right away. Enjoy your easy, delicious homemade sorbet!
