Peach Rasberry Sorbet

Ingredients

• 3 1/2 cups frozen peaches

• 1 1/2 cups frozen raspberries

• 1/4-1/3 cup maple syrup or honey

Notes:

If you want to serve these in peach halves, slice the peaches in half, remove the pits, and use a melon baller or a spoon to scoop out the interior, leaving a small border intact around the bottom and sides of the peach. Freeze the peaches (and the empty peach halves) for 2-3 hours, or until frozen solid.

Instructions

1. Remove the frozen fruit from the freezer and let it sit at room temp for 10 minutes to soften slightly (this makes it easier to blend). Add the frozen peaches, raspberries, and maple syrup to a food processor or blender. Blend until smooth and creamy. You may have to stop and scrape down the sides a few times to make sure everything is fully incorporated.
   
   Optional: scoop sorbet into the peach halves and freeze until set (1-2 hours). Alternatively, scoop the sorbet into a freezer-safe container and freeze until set. You can also eat right away for a soft serve-like consistency.
   
   Enjoy!