In a blender, purée the peaches with 1/2 cup sweetened condensed milk, 1/4 cup orange juice, and 1 tablespoon lemon juice, scraping down the sides as needed until smooth and creamy. Spoon into a bowl and place in the freezer while you make the raspberry. In the same blender, purée the raspberries with 1/2 cup sweetened condensed milk, 1/4 cup orange juice, and 1 tablespoon lemon juice until smooth and creamy.Alternating scoops, scoop both the peach and raspberry sherbert into a 9x5 inch loaf pan. Then, use a spoon to gently swirl the two together in 2-3 strokes. Cover and freeze until firm, at least 6 hours.