- 2 pounds sliced frozen peaches, thawed
- 1 1/2 cups white sugar
- 1/2 cup dried lavender flowers
- 3 tablespoons lemon juice
- 3 cups water
- Puree peaches with sugar until smooth. Stir in lavender blossoms, and let stand at room temperature for 2 hours. Stir in lemon juice and water, then place into refrigerator and refrigerate until cold, about 2 hours.
- Freeze in a 6-quart ice cream maker according to manufacturer's instructions.