This week’s Food Matters Project recipe was a Raspberry Cabernet Sorbet. I had some fresh, local fruit from the market and I thought it would be a nice treat to add peaches to the raspberry sorbet. I opted for a raw version, as I just couldn’t bear to cook that delicate, fresh fruit, and I’m glad I did because it turned out great!
Good luck not eating most of it straight out of the ice cream maker.
2 cups raspberries
3 small peaches (about 1 cup), pitted
1 cup cashews soaked in 1 cup water
1 heaping tbsp honey
Combine all ingredients in a blender and blend until smooth, about 1 minute. Add more water as needed to facilitate blending. Pour into ice cream maker and follow manufacturers instructions. I ran mine for 20 minutes and then put it in the freezer to firm it up.