Peach Raspberry Ripple Sorbet with Mint

Steps

1. Spread the peach slices on a parchment-lined tray and freeze until solid, about 3 hours.
2. Make the raspberry ripple: in the blender, blend the raspberries with one-third of the maple syrup until smooth. Pour into a small bowl, rinse the blender, and chill the ripple in the fridge.
3. Set aside a few small mint leaves for garnish. Put the frozen peach, apple juice, lemon juice, the remaining two-thirds of the maple syrup, the rest of the mint leaves and the salt in the blender.
4. Blend, stopping to scrape down and push the fruit toward the blades, until thick and completely smooth, adding a splash more apple juice only if the blades stall.
5. Spread half of the peach sorbet in a chilled loaf pan, spoon over half of the raspberry ripple, then repeat with the remaining half of the sorbet and the remaining half of the ripple. Drag a knife through a few times to swirl.
6. Cover and freeze until scoopable, about 2 hours. If it sets too firm, let it soften on the counter for 5 to 10 minutes, then scoop and garnish with the reserved mint leaves.