In a large bowl, combine the fresh, peeled, and sliced peaches with the tart raspberries. Drizzle in the lime juice and honey, then gently toss the fruits until they're lightly coated.

Transfer the coated fruit mixture to a high-speed blender. Add in the freshly squeezed orange juice and pineapple chunks. Blend on high until smooth and creamy.

Pour the blended Raspberry-Peach mixture into a deep container with a lid. Cover it tightly and place it in the freezer for approximately 5-6 hours.

Before serving, remove the sorbet from the freezer and let it sit at room temperature for about 5 minutes for easier scooping.