Peach & Lavender Sorbet

• 200 g (7 oz/1 cup) granulated sugar
• 3 s

Tip the sugar into a small saucepan, add 100ml (3½fl oz/scant ½ cup) water and bring it to a boil, swirling it around the pan until the sugar has dissolved and you have a shiny, thick sugar syrup.

Drop in the lavender flowers, cover and let the syrup cool down and infuse with the floral notes.

While the syrup is cooling down, put the peach chunks in a large bowl, add the lemon z