2 cups fresh golden raspberries (regular raspberries are fine)
2 cups white peaches (peeled and pitted)
Juice of 1 orange
1 1/4 cups sugar
1/4 cup Grand Marnier
Gently rinse and towel dry raspberries and place in blender. Peel and remove the pit from about 6 white peaches to yeild 2 cups of fruit. Place juice from one orange in blender with 1 /14 cups of sugar. Purée fruit until smooth. Use a chinois or sieve to remove the raspberry seeds from the mixture. You may need to use a spatula to help force the purée through the holes.
Add 1/4 up of Grand Marnier to mixture and place in an ice bath to cool. Chill mixture in ice bath until colder than 45° F. Pour sorbet base into ice cream maker and freeze per your maker's instructions. Once sorbet has finished churning, transfer to dedicated, odor-free container to ripen in freezer for several hours.