Ingredients
Scale
- 1/2 cup sugar
- 1/2 cup water
- Thyme – a few small stalks
- 4 cups peach chunks (frozen or fresh)
- 2 cups peach moscato, or other white wine
Instructions
- In a small saucepan, bring the sugar and water to a boil. After 2 minutes, remove from heat.
- Add the thyme to the syrup and allow to steep for 2 minutes. No longer!
- Remove the thyme and allow the syrup to cool.
- In the pitcher of a blender, process the wine and peach chunks. Then add the syrup and blend just a little more.
- Press through a fine mesh sieve, discarding the solids.
- Pour into a freezer-safe container with a lid, and freeze about 4 hours, stirring every half hour, or so.
- If you have an ice cream machine, just pour the strained mixture into the machine and follow manufacturer directions.
