1/2 cup water
2-3 tablespoons sugar or honey
4 cups ripe peaches, peeled and cut into chunks
2 tablespoons lemon juice
3 tablespoons peach liqueur
Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Boil for 4 minutes or until the sugar is completely dissolved. Remove from the heat, set aside, and cool slightly.
Once the syrup is cool, place it in a blender together with the peaches, lemon juice, and the peach liqueur. Blend until smooth. Refrigerate for at least two hours to cool down the peach purée.
Freeze the purée in an ice cream maker according to the manufacturer’s directions. Immediately scoop into a chilled container. Freeze until solid.
Makes 4-6 servings.