Ingredients
Dry
- 3 cup Frozen peaches (Sliced)
- 1 cup Frozen raspberries (Whole)
- 4 leaves Fresh mint leaves (For garnish)
Wet
- 2 Tbsp Maple syrup (Can substitute with agave nectar)
- 1 Tbsp Lemon juice (Freshly squeezed)
- 2 Tbsp Water or unsweetened plant milk (Use only as needed to help blending)
Method
- 1. Add the frozen peaches and frozen raspberries to a high-speed blender or a large food processor.
- 2. Pour in the maple syrup and fresh lemon juice.
- 3. Blend on high speed. Use a tamper to push the fruit down into the blades. If you don't have a blender with a tamper, stop the machine occasionally to scrape down the sides with a spatula.
- 4. If the mixture is too thick to blend and the blades get stuck, add water or plant milk one tablespoon at a time until it reaches a smooth, creamy sorbet consistency.
- 5. Serve immediately for a soft-serve texture, or transfer to a freezer-safe, airtight container and freeze for 1 to 2 hours for a firmer, scoopable sorbet.
- 6. Garnish with fresh mint leaves before serving.
Chef's notes
Ensure your fruit is completely frozen solid for the best sorbet texture. Over-blending can cause the sorbet to melt, so work quickly. You can customize the sweetness by adding more maple syrup to taste.