Peach and raspberry sorbet
SERVES 6
Preparation 10 minutes plus 5 hours freezing
Cooking None
450g ripe peaches
½ punnet of raspberries
115g caster sugar
Peel and halve the peaches and remove the stones.
Put them into a food processor with the sugar and blend until smooth.
Pour into an ice-cream machine along with the raspberries and freeze according to the manufacturer’s instructions.
Alternatively, stir the raspberries into the peach and sugar purée, without breaking them up too much. Pour into a shallow freezer container and freeze, uncovered, for 1-2 hours, until crystals start to form. Turn the mixture into a bowl and, using a fork, break up the ice crystals. Return to the freezer and repeat, breaking up the ice crystals every 30 minutes for 2 hours.
Return to the freezer to become firm. Cover the container with a lid for storing. Transfer to the fridge 45 minutes before serving, in a tall glass.
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