Peach and Raspberry Sorbet

Ingredients

• 5 peaches, peeled and sliced
• 1 pint fresh raspberry or 1 1/2 cups frozen raspberries
• 4 tablespoons white sugar, to taste
• Chambord raspberry liquor or limoncello, for drizzling

Directions

1. 1

   Slice the peaches and lay single layer on a cookie sheet covered with parchment or plastic wrap.

2. 2

   Place the raspberries separate from the peaches on the same cookie sheet. Freeze 3 hours or overnight.

3. 3

   Remove from freezer and let sit for 10 minutes.

4. 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. 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. 6

   As you finish each batch, place it into a bowl and put in the freezer (mix each batch into the subsequent batch.).

7. 7

   When you are done processing the peaches, pour all the raspberries into the processor and 2 tbsp sugar, process as above.

8. 8

   Dump the raspberries on top of the peach sorbet and fold in with a spatula.

9. 9

   Drizzle with a little chambord or limoncello if desired.