Peach and Lavender Ice

2 pounds sliced frozen peaches, thawed

1 ½ cups white sugar

½ 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.