4.75 lbs. fresh peaches of choice (pitted)
2 C. fresh raspberries
2.5 lbs. water
2 lbs. granulated sugar
Combine the 4 ingredients in a blender and puree until smooth. Pour the puree into a sauce pan and cook on medium heat until it reaches 140 degrees to dissolve sugar.
Fill cylinder of ice cream freezer, freeze according to manufacturer's directions. Transfer sorbet to a freezer container. Cover and freeze for 4 hours or until firm.