Chilled Peaches with Rasberries

12 Freestone Peaches
2 Cups Fresh Raspberries
3/4 Cup Freshly Squeezed Lime Juice
4-6 Peppermint or Spearmint Leaves for Garnish
1/2-3/4 Cup Agave Syrup or Date Paste or Monukkah Honey

Cut peaches in half and remove stones. Combine sweetener (agave or date paste or honey) and lemon juice and pour over peach halves. Marinate for 3-5 hours in refrigerator. After removing from refrigerator, place peaches in a serving bowl. Make another marinade by blending 1 cup of raspberries with some of the mint leaves and a little water in a blender and pour over the peaches. Garnish with remaining cup of raspberries and some peppermint or spearmint leaves.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature