Fresh Peach Frozen Yogurt

Skin Peaches:
Add water to a 1 quart pot – halfway filled.
Bring to a boil.
Cut an “X” in the bottom of the peach. Drop into the boiling water and cover.
Check after 2 – 3 minutes, when the skin loosens, remove to a clean plate.
When cool enough to handle, gently peel and discard the skin.
Cut the peach in half, remove the pit. Coarsely chop, set aside.

Frozen Yogurt:
To a 9 inch skillet add: chopped peaches, water, sugar and honey. Bring to a boil, then reduce to a simmer.
Cook gently until the sugar has just dissolved, while stirring, about 3 minutes.
Remove from stovetop and cool slightly.

Place the mixture into a 4 cup food processor and pulse until a coarse purée. I like some texture in the frozen yogurt. Cool.

In a large bowl add: peach purée, buttermilk, greek yogurt, sea salt and lemon juice.
Stir well with a wire whisk. Cover and refrigerate until cold, at least 2 hours, or overnight.

Process the yogurt in your ice cream machine.

Garnishes: Crunchy Granola, Fresh Thinly Sliced Peaches, Fresh Mint Sprigs.

Note: This is a a tart-sweet recipe which I feel is well balanced – add 1/4 cup more sugar if you like a sweeter frozen yogurt.