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Golden Raspberry and White Peach Sorbet

Golden Raspberry and White Peach Sorbet.

A couple weeks ago we had a wonderful cranberry peach cobbler at a local restaurant. I noticed that it also had raspberries and seemed to have more raspberries than cranberries. The peaches and raspberries were a pretty good combination. Last week I was checking out the berries at my local supermarket when I noticed some odd looking raspberries. The package said they were golden raspberries, which I don’t really recall seeing before. I smelled the raspberries and they smelled great, so I bought a few packages thinking I would make a sorbet. The peaches were just around the corner and the best looking ones they had happened to be white peaches. An idea was born and I went home to tinker with a recipe.

The golden raspberry.This recipe is a hybrid of the raspberry sorbet and peach sorbet recipes on the site. I decided to go 50/50 on the peaches and raspberries, not sure I wanted either to dominate. Sorbets are a treat to make since few require any cooking. Unlike the peach sorbet recipe, which doesn’t even require straining, the presence of raspberries compels me to pull out my chinois. I don’t mind berry seed in jams or preserves, but I like my sorbets to be smooth. I rounded out the recipe with the juice of one orange and some grand marnier.

Don’t judge a book by its cover
Once I placed all the ingredients in the blender and watched the fruit purée, I thought the mixture looked a little like mashed bananas or applesauce—yet the smell was unmistakably peach and raspberry. I knew then that this was going to be a really interesting recipe since it just didn’t give you any visual cues about the flavor. The mellowness of the peaches is perfectly balanced with the zing of the raspberries while the subtle orange and grand marnier flavors help give a little more depth. Without any vivid color that ordinarily accompanies most sorbets, I find that I have to think about each individual fruit in order to isolate them on the palate. Without the color red, you just don’t expect it to taste like raspberries. I’m almost tempted to put just a little banana in there, but then that really would be predictable, and that’s what is so fun about this sorbet: you just don’t know what you are getting.

Ingredients for making Golden Raspberry and White Peach Sorbet.

Gently rinse and towel dry 2 cups of golden raspberries.

Juice one orange into blender with raspberries.

Peel and pit enough peaches to yield 2 cups of peaches. Add peaches and 1 1/4 cups of sugar to blender.

Purée peaches, sugar, juice and raspberries until smooth.

Pass purée through a sieve or chinois to remove raspberry seeds.

Add 1/4 cup of Grand Marnier to purée and chill in an ice bath until temperature is less than 45° F.

Pour mixture into ice cream maker and chill according to your maker’s instructions.

Let churn until thick before transferring to a dedicated, odor-free container to ripen in the freezer for several hours.

The recipe pictured above, with detailed instructions and exhaustive photo gallery can be found on the Golden Raspberry and White Peach Sorbet recipe page.

  • jMo

    Golden raspberry, you’ve opened my eyes yet again.

  • It looks delicious, Brian. I bet these flavors work wonderfully together!
    And love the photo as well.

  • Thanks Jeanna, golden raspberries were new to me, too!

    Patricia: they go very nicely together, indeed. It’s just so confusing without the red color!

  • Brian, this is not what I need while skateboarding across China…the icecream is terrible here…and when icecream is one of your favourite treats….mmmmmm icecream.


  • Brian, I just discovered your blog this morning, and I LOOOOVE it. Thanks for these awesome recipes. I plan on visiting again.
    You should check out a blog by my friend, Denise Ryan, which is called “On Motivation and Chocolate.” http://motivationbychocolate.blogspot.com/
    Denise travels around and samples all things chocolate, plus writes about how her love for chocolate teaches her cool business concepts. It’s a fun blog! Hope you’ll look at it.
    Thanks again for sharing with the rest of us the glories of the different flavors of wonderful food!

  • Rob: Sorry to hear about the ice cream over there. I’m loving your daily updates from China. Just another couple weeks and I’ll have my new longboard. I’m still amazed that you have the time to respond to posts on your blog and youtube.

    Heidi: Thanks so much for the compliments, I’ll check out your friend’s blog. Looks like she has stumbled upon the Vosges bacon chocolate, which I have actually tasted (it’s not bad, if you like bacon).

  • Brian, internet cafes are my unwind time at the end of the day…

    As for strange icecream flavours, I once had ox-tounge flavour icecream in Japan.

    Not so bad, if you like ox-tounge.

  • Rob, I can’t say that I have ever tried ox-tongue, so it isn’t fair to say I think it sounds disgusting (that’s the logic I use with my son, anyway). It was pretty clear after watching the cooking show, Iron Chef, that Japanese cuisine is more, umm, open-minded than what I am used to. Still, sugar and cream are pretty powerful allies to have on one’s side.