No-Churn Raspberry-Peach Sorbet

I got this recipe in last month’s Real Simple and I just couldn’t wait to make it. It calls for a food processor, which I’m sure works, but this time I just had to use my new baby… a Vitamix 300. (It’s my new baby until the actual baby gets here, so for a very short time only.)

I made this sorbet with 24 oz. of frozen raspberries instead of 20 oz., so I increased the sugar to about ¾ cup, but next time I think that syrup (simple syrup or maple syrup) would be better. I LOVED how smooth the sorbet was with the Vitamix blender! It did get very hard after a day in the freezer, though, but letting it thaw on the counter for a bit before serving it fixes the issue. Plus, I love how intensely pink it is and how strong the flavor of raspberry is, too! This is a great summer dessert.

2 10-oz. bags frozen raspberries
1 cup frozen sliced peaches
½ cup sugar (I’d consider syrup)
Pinch of table salt

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 sides as necessary. Transfer to an airtight container and freeze until firm, at least 1 hour.