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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