Raspberry Peach Sorbet

This recipe requires advance preparation. Combine the sugar and corn syrup with ⅔ cup of water in a heavy saucepan over low heat. Stir until the sugar dissolves, about 3 minutes. Bring the mixture to a boil. Remove from heat and set aside. Place the raspberries and any thawed juice in a blender or food processor fitted with a metal blade. Purée the berries until smooth then transfer to a strainer set over a large bowl. Press the mixture firmly to extract as much liquid as possible; discard the seeds and any solids. Combine the berry purée with the peaches in the blender or food processor and process until smooth. Add the reserved syrup and mix well. Transfer the sorbet mixture to a bowl and refrigerate until cold, about 1 hour. Pour the sorbet mixture into an ice cream machine and follow the directions. Upon completion, transfer the sorbet to a container and freeze until firm, at least 4 hours. Serves 8.