If you choose to roast the peaches, preheat your oven to 400 degrees F.
Half and pit the peaches. Place them on a lined roasting pan. Dab a little coconut oil on the centers and sprinkle with a little cinnamon. Roast for 15 - 20 minutes.
Once the peaches are cool enough to handle, cut into wedges and freeze them.
In your food processor blend the frozen raspberries until smooth and set aside.
Now blend the frozen peaches and bananas with vanilla extract until completely smooth. This could take a few minutes. Scrape down the sides occasionally.
Spread the peach + banana blend into a loaf pan. Drop spoonfuls of the blended raspberries on top and swirl together.
Freeze for at least a couple hours. Let the sorbet sit out for a few minuted for easier scooping.
Keyword Healthy Peach Melba Sorbet
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