PEACH RASPBERRY SORBET

I busted out the old ice cream maker to make some new sorbets the other day. I had fresh berries that I overloaded on at the grocery store and knew they wouldn't last so this was a perfect way to use them up. The peaches were frozen from last summer, finally found a use for them too! 

PEACH RASPBERRY SORBET

2 pounds peaches, skins and pits removed

1 cup raspberries

1 1/4 cup water 

1 1/4 cup sugar

Add the sugar and water to a sauce pan and bring to a boil, stirring continuously. Add the peaches and raspberries. 

Use a handheld immersion blender or a counter top blender and puree the ingredients together. Taste it and add more simple syrup (sugar and water) if needed.

Cool in the fridge or freezer and once the mixture is cold, not frozen add to an ice cream maker using manufacturers instructions. Mine takes 20 minutes. I like it best right when it is right out the ice cream maker and it is really smooth. Add to a freezer safe container and freeze.

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