Going out for ice cream in the neighborhood, this is about as summertime as it gets. On the same hand, fresh local, supremely ripe, sweet as candy fruit, this is also key to celebrate all that summer has to offer! This Peach and Raspberry Sorbet is precisely what summer time is all about. A fresh, simple, recipe celebrating the best of the season. With the heat of the summer, it’s uncomplicated, fuss-free treats like this that get you through the hottest of days.
While I have worked hard to heal my gut over this 18 months or so, I have certainly found I am finally able to tolerate dairy in small amounts much more than I could before. That said, I still don’t have this overwhelming desire to drink a glass of milk or fill my face with traditional ice cream or frozen yogurt. It just doesn’t appeal to me and often times these are the moments where dairy still just doesn’t agree with me. The occasional raw milk cheese, a high quality grass-fed butter, this I can get down with – but with sweets in particular, I tend to prefer avoidance with dairy. This is where sorbets step in and they really shine! Vibrant, bright, fresh flavors from the seasonal fruit are at the front and center, as it should be. With fresh, in-season raw fruit being the base of the recipe, you also receive the many nutritional benefits, all the wonderful antioxidants, vitamins, etc.
Many peach sorbet recipes call for blanching or boiling the peaches, then peeling. This felt like far too much work to me and I generally prefer to enjoy fruit uncooked, to reap the majority of the nutrients in their raw form. Plus, we eat the peels as we eat the fruit whole, so why mess with an extra step? As the raspberries need to be strained to remove the seeds, I thought this was a better option than heating the kitchen unnecessarily and peeling hot fruit. No thank you. The only heat necessary here is the boiling water to make the Stash Wild Raspberry Tea. This brilliant refreshing herbal tea brings a secondary level of raspberry flavor to the sorbet and an additional level of vibrant color. I love making a quart of this subtly tart, summertime herbal tea and pulling a small amount aside to make this sorbet.
- 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
- 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.
- 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.
You can also use frozen and thawed peach and frozen raspberries, if they are out of season.
This is a sponsored conversation written by me on behalf of Stash Tea. All content, ideas and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Tasty Yummies.