Ingredients
3 cups water
1 cup white wine
1 12 cups sugar
6 peaches, very ripe (about 2 1/2 pounds)
3 sprigs lemon basil
2 -3 tablespoons lemon juice
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
LED herb garden — grow basil, cilantro, parsley, dill year-round
Lever-press citrus juicer — maximum juice, no seeds
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Do not peel, but stone and quarter the peaches. Bring the water, wine and sugar to a boil; add the peaches and reduce heat to low. Simmer peaches until cooked through, about 10 minutes. Allow to cool to room temperature. Add the coarsely chopped basil. Cover and refrigerate over night. Strain out fruit and basil. Reserve peaches for another use. Add lemon juice to taste. Freeze in shallow pan, stirring every half hour until frozen.