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!