The Project: Berries jubilee with peach sorbet and salted candied almonds

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Each Friday, we post a favorite recipe from the L.A. Times Test Kitchen archives that would be perfect for weeekend cooking -- when you have a little more time on your hands. This week’s recipe takes advantage of the berries and summer peaches at the market, and would be a nice way to chill out.

The dessert itself only takes about 35 minutes to make. But it needs several hours in the freezer. Here’s your recipe for berries jubilee with peach sorbet and salted candied almonds.

--Rene Lynch
Twitter / renelynch

(Gary Friedman / Los Angeles Times)