A light, refreshing sorbet made with fresh frozen peaches and raspberries right in your food processor. No churn required!
Or maybe it’s sherbet. Whatever you call it, it’s a perfect summertime treat.
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Please note: you can use fresh peaches for this recipe but you need to allow time for them to freeze. If you’re using peaches that are already frozen, this goes together in about 5 minutes.
I’m using fresh peaches because they’re in season right now and I just can’t get enough of them. Plus, I think the flavor is so much better.
Be sure to check out my post on Peeling Peaches the Easy Way. It takes a lot of the work out of the prep.
If you don’t have access to beautiful fresh juicy peaches like the ones I get at Eckert’s Country Store in Belleville, IL frozen peaches from the freezer section at the grocery store taste almost as good.
First peel, pit, and slice the peaches. No need to get neatsy-poo. They’re going in the food processor anyway. And please be very careful, they get extremely slippery!
Pop them into the freezer for about 1 1/2-2 hours until they’re frozen.
Next, rinse and blot dry the raspberries and do the same. They don’t need Fruit Fresh, though.
Transfer the frozen peaches to the food processor and add the sweetened condensed milk. Be careful not to use evaporated milk. It isn’t the same and won’t work for this recipe.
Process until smooth and well combined.
Add the frozen raspberries and pulse a few times.
You want them incorporated but still a little chunky.
You may need to do this in couple of batches, depending on how big your food processor is.
Eat your sorbet now like soft serve or transfer it to a freezer safe container to firm up. It should be ready to scoop in about 4-6 hours. If you have time, overnight is best.
Just look at that lucious peachy goodness. And those bits of raspberry!
And if you love peaches be sure to try my Peaches and Cream Cake!
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