To make the sorbet pit the peaches and puree them in a food processor with 2 teaspoon of lemon juice and 4 tablespoon of agave. Peeling them is optional since the skin is very soft and blends up.

Pour the fruit puree into an ice cream machine and process it.

Transfer into a freezer friendly dish and freeze for another 1-3 hours before serving if you want a scoopable sorbet.

While the peach sorbet is chilling you can make your raspberry sauce. Add the raspberries, 2 tablespoon sugar and 2 tablespoon of water to a saucepan and gently bring to a simmer over low to medium heat.

Blitz the berries with 2 tablespoon of water in a blender and strain the puree through a mesh sieve. Use a spoon to make sure you press all the liquids out and have only seeds left in your sieve. Discard the seeds and pour the pure fruit into a sauce pan. Add the sugar and bring to a simmer over low to medium heat.

Gently simmer until the liquid has reduced by about a third and looks more like a sauce. Remove the pot from the heat and set aside to cool.

Once ready to serve scoop vanilla ice cream and raspberry sorbet into bowls. Pour over the cold raspberry sauce and garnish with a few fresh berries.