No-Churn Raspberry-Peach Sorbet

There’s no need for an ice cream maker—simply puree all the ingredients in a food processor, then freeze until firm.

no-churn-raspberry-peach-sorbet
Photo by Marcus Nilsson
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 91 calories
    • Fat 1 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 15 mg
    • Protein 1 g
    • Carbohydrate 22 g
    • Sugar 19 g
    • Fiber 3 g
    • Iron 0 mg
    • Calcium 10 mg
There’s no need for an ice cream maker—simply puree all the ingredients in a food processor, then freeze until firm.

Ingredients

  1. Check 2 10-ounce bags bags frozen raspberries (or 3 1/2 pints fresh raspberries, about 5 1/4 cups, frozen for at least 12 hours)
  2. Check 1 cup frozen sliced peaches (from a 10-ounce bag)
  3. Check 1/2 cup sugar
  4. Check pinch fine sea salt or table salt

Directions

  1. Place the raspberries, peaches, sugar, and salt in a food processor and pulse until coarsely chopped. Continue to process until smooth, 6 to 8 minutes, scraping down the sides as necessary.
  2. Transfer the sorbet to an airtight container and freeze until firm, at least 1 hour and up to 4 days.