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Luscious Peach Raspberry Sorbet

Recipes > Vegan

By: Candice Kumai

If you can make a smoothie, you can make sorbet, and you don’t even need an expensive ice cream machine to do it—just a little bit of time, a whisk, and a freezer! The best part is that you can indulge in this peach sorbet any time of year because it’s made with inexpensive frozen peaches. The raspberries give it a to-die-for color, but you don’t need to add them if you don’t want to. Topped with some fresh strawberries or raspberries, this is a perfect ending to any meal.

Serves 4:


1/2 cup sugar

4 cups frozen peaches

1/2 cup frozen raspberries (optional)

1/4 cup fresh lemon juice



Combine the sugar and 1 cup of water in a small saucepan over low heat. Stir until the sugar is dissolved, 1 to 2 minutes. Increase the heat to medium-high and bring to a strong simmer. Simmer for 1 minute, then set aside to cool. Refrigerate the syrup to chill thoroughly before making the sorbet.


Place the peaches, raspberries (if using), and lemon juice in a blender jar along with the chilled sugar syrup. Purée until the mixture is completely smooth then pour it into a medium metal bowl. Freeze for 1 hour.


Remove from the freezer and whisk the mixture to smooth it out. Return to the freezer for 1 hour, then whisk again to combine. Repeat 2 or 3 more times until the sorbet softens, completely frozen and not at all liquidy, about 4 to 5 hours in total. Before serving, let the sorbet sit at room temperature for 5 to 10 minutes (depending on how warm or cold your kitchen is) before scooping.

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