- 3 large peaches, peeled, pitted and sliced
- 1 pint strawberries, hulled and halved. Get the fresh local ones, I’m begging you
- 1/4 cup sugar
- Lay the fruit in a single layer on a cookie sheet lined with nonstick foil. Freeze overnight.
- Place frozen fruit and sugar in food processor and process for about 5 minutes, scraping down sides occasionally.
- Sorbet will be soft after 5 minutes – if you like it firmer, place in a bowl and freeze for an hour or two.