Raspberry & Peach Sorbet

*1 cup Raspberries, frozen, blend slightly, remove seeds
*2 cups Peaches, sliced, frozen or fresh
*1 cup Granulated Sugar
*1 cup Water
*1 teaspoon Lemon or Lime Juice, optional

In a stainless sauce pot add sugar and water and simmer until sugar is dissolved and add puréed or blended fruit.

Blend raspberries in blender or food processor use a fine mesh sieve or we used cheese cloth to remove seeds,

Place blended or puréed raspberries back in blender with peaches, sugar water. (Add lemon or lime juice if desired.). Blend until smooth.

Pour into a container desired and freeze 4-6 hours stirring after 3 hours of being in the freezer, replace back in freezer remaining time or until frozen. If you want to remove sorbet from your container easily place some freezer or parchment paper in the bottom of container first, leaving paper above the pan to lift after freezing.

Scoop sorbet or remove sorbet from container and slice to serve. Top with fresh raspberries or chopped peaches if desired.

Serves about 7, 1/2 cup servings

Recipe adapted from: BHG and Bakers Royale

Jessica and Lindy

We have an abundant amount of blackberries and plums (plums which were very small) this year and found this recipe that would use up some of our produce. I hope you enjoy this recipe.

This pie is also called Blackberry Plum Galette.

Country Blackberry Plum Pie

Pie filling:

Makes 2, 9 inch country pies

*8 small Fresh Ripe plums, pitted and sliced
*2 cups Fresh Blackberries
*2 teaspoon Vanilla Extract
*1 1/2 cups Brown Sugar
*3 teaspoon Cornstarch
*1 beaten Egg, for unbaked crust egg wash

**optional: Raw Sugar for Sprinkling over the crust egg wash

*Note: we used very small plums from

In bowl with strainer add the plums, blackberries and brown sugar and set aside for 20 minutes to release juices. Remove strainer with plums and blackberries and set aside. Pour juices from bowl adding the cornstarch in a sauce pan, on medium heat, just until it starts to thicken and add the plums, blackberries, and vanilla extract. Let cool and add to the center of rolled crusts.

Pie filling recipe adapted from The Baker Chick

Crust:

Recipe makes two crusts.

*2 cups All-purpose Flour
*1/2 teaspoon Salt
*3/4 cup Crisco, I like Butter Flavored
*1/3 cup Milk plus 2 teaspoons Vinegar

Combine flour, salt and Crisco just until crumbly, don’t over mix. Add the milk and vinegar mixture and mix just until moist. Let the dough rest for 5 minutes. Divide the dough into two balls, refrigerate just until cold and roll out each ball of dough on individual pieces of wax paper. Place the rolled-out dough on Silpat or parchment paper on 1/2 baking sheet.

Add the filling to the center of the rolled out dough and bring up the sides making sure to connect or fold edges as needed.

Beat 1 egg and use as an egg wash and brush the edges of dough. You can sprinkle with raw sugar and bake at 375*F. for 44-55 minutes or until crust is a golden brown. Cool completely before removing from baking sheet or cutting.

Crust recipe slightly adapted from Real Food for Real People, Best Pie Recipe.

Serve with whipped cream topping or Vanilla Ice-cream and enjoy.

Enjoy Gardening and Baking!

Jessica and Lindy