Going out for ice cream is about as summertime as it gets. On the same hand, fresh local, supremely ripe, sweet as candy fruit, this is also key to celebrate all that summer has to offer! This Raspberry and Peach Sorbet is precisely what summer time is all about. A fresh, simple, recipe celebrating the best of the season. This recipe is very clean and will leave you feeling refreshed. With the heat of the summer, it’s uncomplicated, fuss-free treats like this that get you through the hottest of days.
Many peach sorbet recipes call for blanching or boiling the peaches, then peeling. This felt like far too much work to me and I generally prefer to enjoy fruit uncooked, to reap the majority of the nutrients in their raw form. Plus, we eat the peels as we eat the fruit whole, so why mess with an extra step? As the raspberries need to be strained to remove the seeds, I thought this was a better option than heating the kitchen unnecessarily and peeling hot fruit. No thank you! The only heat necessary here is the boiling water to make the Stash Wild Raspberry Tea. This brilliant refreshing herbal tea brings a secondary level of raspberry flavor to the sorbet and an additional level of vibrant color. I love making a quart of this subtly tart, summertime herbal tea and pulling a small amount aside to make this sorbet.
Raspberry Peach Sorbet
gluten-free, paleo-friendly, dairy-free, with vegan option
4-6 ripe peaches (2 lbs), pits removed and sliced
12 ounces raspberries, divided in half
½ cup honey (or maple syrup)
⅔ cup Stash Wild Raspberry Herbal Iced Tea, chilled or cooled to room temperature
1 tablespoon fresh lemon juice
pinch of sea salt
Place the sliced peaches, half of the raspberries, honey, tea and lemon juice in a high speed blender; process until smooth. Pour through a fine mesh strainer into an airtight container and add just a pinch of sea salt. Chill at least 1 hour.
Pour the fruit mixture into the freezer can of an ice-cream maker; freeze according to manufacturer’s instructions. Serve immediately as soft serve or to make scoopable, spoon sorbet into a freezer-safe container; cover and freeze until firm, about 2 to 3 hours. Serve topped with fresh raspberries.
If the peaches are fairly sweet, use more lemon juice, if they are fairly tart, use less. You can also use frozen and thawed peach and frozen raspberries, if they are out of season.