Peach Lavender Ice
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.
Instead of water, I often substitute champagne and serve over finely crushed ice garnished with a sprig of lavender.