Peach Raspberry Sorbet
Serves: 4-6
gluten-free, paleo-friendly, dairy-free, with vegan option
  • 4-6 ripe peaches (2 lbs), pits removed and sliced
  • 12 ounces raspberries, divided in half
  • ½ cup honey (or maple syrup)
  • ⅔ cup Stash Wild Raspberry Herbal Iced Tea, chilled or cooled to room temperature
  • 1 tablespoon fresh lemon juice
  • pinch of sea salt
  1. Place the sliced peaches, half of the raspberries, honey, tea and lemon juice in a high speed blender; process until smooth. Pour through a fine mesh strainer into an airtight container and add just a pinch of sea salt. Chill at least 1 hour.
  2. Pour the fruit mixture into the freezer can of an ice-cream maker; freeze according to manufacturer's instructions. Serve immediately as soft serve or to make scoopable, spoon sorbet into a freezer-safe container; cover and freeze until firm, about 2 to 3 hours. Serve topped with fresh raspberries.
If the peaches are fairly sweet, use more lemon juice, if they are fairly tart, use less.

You can also use frozen and thawed peach and frozen raspberries, if they are out of season.
Recipe by Tasty Yummies at