Raspberry Peach Sorbet
Summer holidays! We are coming up on the 4th of July, Independence Day in the United States. There is nothing better than a nice bowl of Raspberry Peach Sorbet for a great refreshing dessert. The color red fits in nicely with the theme of the day!
You will need an ice cream maker for this recipe. There are several out on the market. I have a Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker, 1.5 quart.
The hardest part of this recipe is straining out the thousands of raspberry seeds before putting the mixture into the ice cream maker. Of course, you can make many different fruit flavors with this recipe with no seeds or just double up on the peaches and skip the raspberries altogether, making a wonderful Peach sorbet. Then you can avoid the seeds altogether, but the raspberry flavor pairs really well with the peach.
To start, gather your ingredients. Pay attention to the how many ounces are in each package of frozen fruit. The peaches were 16 oz or 2 cups, but I had to purchase two packages of the raspberries since each package was only 12 ounces and I needed 16 oz.
Make sure the ice cream maker bowl has been in the freezer overnight.
In a medium saucepan, prepare a simple syrup with the water and sugar. Cook over medium high heat, stirring, until the sugar is completely dissolved. Stop stirring and bring to a boil. Reduce to a simmer. Let simmer for 3-5 minutes. Remove from the heat.
Add the Framboise (optional), the thawed peaches and raspberries, and the pinch of kosher salt.
Pour the mixture into a blender and blend until smooth.
Strain the mixture through a fine mesh strainer into a medium size bowl to remove any seeds. Use a spatula to help push the mixture through the strainer.
Cover and refrigerate for 2-3 hours or overnight. Next remove your sorbet mixture from the refrigerator. Pour the chilled mixture into the frozen ice cream maker bowl. Turn on your ice cream maker, and let mix for 15 to 20 minutes. The sorbet should have a wonderful soft and creamy texture.
For a firmer texture, chill in the freezer for approximately 2 hours. Remove from the freezer 15 minutes before serving.
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Peach Raspberry Sorbet
Ingredients
- 2 cups water
- 1 1/2 cup sugar
- 2 cups frozen raspberries, thawed
- 2 cups frozen peaches, thawed
- 1 shot Framboise (optional)
- Pinch of kosher salt
Directions
- Step 1 Be sure your ice cream maker bowl has been in the freezer overnight before starting.
- Step 2 In a medium saucepan, prepare a simple syrup with the water and sugar. Cook over medium high heat, stirring, until the sugar is completely dissolved. Stop stirring and bring to a boil. Reduce to a simmer. Let simmer for 3-5 minutes. Remove from the heat.
- Step 3 Add the Framboise (optional), the thawed peaches and raspberries, and the pinch of kosher salt. Pour the mixture into a blender and blend until smooth.
- Step 4 Strain the mixture through a fine mesh strainer into a medium size bowl to remove any seeds. Use a spatula to help push the mixture through the strainer.
- Step 5 Cover and refrigerate for 2-3 hours or overnight.
- Step 6 Next remove your sorbet mixture from the refrigerator. Pour the chilled mixture into the frozen ice cream maker bowl. Turn on your ice cream maker, and let mix for 15 to 20 minutes.
- Step 7 For a firmer texture, chill in the freezer for approximately 2 hours. Remove from the freezer 15 minutes before serving.
