Peach and Raspberry Sorbet |
|
 |
Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 6 |
|
This is a fabulously easy and elegant sorbet that you absolutely don't need an ice cream freezer for. This also works well with plums, any kind of berry and mangos. Ingredients:
5 peaches, peeled and sliced |
1 pint fresh raspberries or 1 1/2 cups frozen raspberries |
4 tablespoons white sugar, to taste |
chambord raspberry liquor or limoncello, for drizzling |
Directions:
1. Slice the peaches and lay single layer on a cookie sheet covered with parchment or plastic wrap.
2. Place the raspberries separate from the peaches on the same cookie sheet. Freeze 3 hours or overnight.
3. Remove from freezer and let sit for 10 minutes.
4. Using a small amount of the peaches at a time (maybe 6 or 7 slices) drop them in a food processor fitted with a sharp blade and process. You will need to stop it occasionally and scrape it down, be patient, until it reaches sorbet consistency.
5. For each batch add a bit of sugar to taste (I usually use about 1 tbsp, depends on how ripe the peaches are).
6. As you finish each batch, place it into a bowl and put in the freezer (mix each batch into the subsequent batch.).
7. When you are done processing the peaches, pour all the raspberries into the processor and 2 tbsp sugar, process as above.
8. Dump the raspberries on top of the peach sorbet and fold in with a spatula.
9. Drizzle with a little chambord or limoncello if desired.
|
|