Peach Raspberry Sorbet
Peach Raspberry Sorbet makes for the best frozen summer treat. It's sweet, refreshing and satisfying. Made with ripe, sweet, and juicy peaches and raspberries, honey for extra sweetness and lemon juice for some zest. The best sorbet to enjoy as temperatures rise this summer.
Ingredients
- 2 peaches
- 1 cup raspberries
- 2 tbsp honey
- 1 tbsp lemon juice
Instructions
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Line a baking sheet pan with parchment paper. Slice peaches around the pit and continue to slice. Spread peach slices and raspberries throughout lined baking sheet pan. Freeze fruit for a good 6 hours or overnight if possible.
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Remove frozen peaches and raspberries from freezer and place in food processor. Drizzle in honey and lemon juice. Pulse on high until creamy texture is reached. You may have to work through it for a bit. Use a spatula to scrape some of the sorbet from the sides back down into the bowl if neccessary. Continue pulsing until you don't see any chunks of fruit.
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Serve immediately and enjoy. Keep any leftover sorbet in a freezer friendly container frozen for up to 4-6 months.
Recipe Notes
Tips and Substitutions:
- Don't over pulse your sorbet- You want to get a pretty creamy texture but don't over pulse or blend. This will start causing the fruit to start softening resulting in sorbet that is too soft.
- Use the ripest honeydew you can find- This will make your sorbet naturally sweet without having to add more honey.
- Add more honey for extra sweetness- Try your sorbet before serving, if you want it more on the sweeter side, add more honey to your preference.