fresh peach & basil frozen yogurt

homemade froyo on a hot summer evening that's bursting with fresh juicy peaches straight from the farmers market and flecks of basil straight from my patio herb "garden"...can't get much better than that.  here's a recipe I adapted from one of David Lebovitz's Parisian culinary musings.

fresh peach & basil frozen yogurt

4 peaches, peeled, halved and pitted
1/4 cup water
1/4 cup basil syrup*
1/4 cup sugar
2 tablespoons basil leaves

12 ounces low-fat Greek yogurt

1 teaspoon lemon juice

*for basil syrup, simmer 1 cup sugar and 1 cup water until sugar dissolves completely, about 7 to 8 minutes.  remove from heat, add about 1/2 cup basil leaves and allow to cool. strain and press excess liquid from basil through a sieve.

simmer peaches and water for about 10 minutes until softened.
place peaches in a bowl in fridge until cool.
combine cooled peaches, basil syrup, sugar, basil leaves, yogurt and lemon juice in a blender and blend until smooth.
pour into a container or covered bowl and freeze.  stir after 30 minutes or so, and again after 60 minutes to evenly distribute ice crystals.