Peach And Raspberry Sorbet

• 5 peaches, peeled and sliced
• 1 pint fresh raspberries or 1 1/2 cups frozen raspberries
• 4 tablespoons white sugar, to taste
• Chambord raspberry liquor or limoncello, for drizzling

1. Slice the peaches and lay single layer on a cookie sheet covered with parchment or plastic wrap.
2. Place the raspberries separate from the peaches on the same cookie sheet. Freeze 3 hours or overnight.
3. Remove from freezer and let sit for 10 minutes.
4. Using a small amount of the peaches at a time (maybe 6 or 7 slices) drop them in a food processor fitted with a sharp blade and process. You will need to stop it occasionally and scrape it down, be patient, until it reaches sorbet consistency.
5. For each batch add a bit of sugar to taste (I usually use about 1 tbsp, depends on how ripe the peaches are).
6. As you finish each batch, place it into a bowl and put in the freezer (mix each batch into the subsequent batch.).
7. When you are done processing the peaches, pour all the raspberries into the processor and 2 tbsp sugar, process as above.
8. Dump the raspberries on top of the peach sorbet and fold in with a spatula.
9. Drizzle with a little chambord or limoncello if desired.

peaches, fresh raspberries, white sugar, chambord raspberry liquor

Taken from www.food.com/recipe/peach-and-raspberry-sorbet-327764 (may not work)