• 4 ripe peaches
• 1 can Sprig Lemon Tea Zero Sugar
• 2 Tbsp honey
• Juice of 1 lemon
• Whipped cream
• Zest of 1 lemon
1. Puree peaches, Sprig Lemon Tea Zero Sugar, honey, and lemon juice in a blender.
2. Transfer to an 8-inch square baking dish. Freeze for 2 ½ hours, scraping the ice down every hour until fluffy and light.
3. Serve in a glass with a dollop of whipped cream on top and fresh lemon zest.
A Recipe Collaboration with Monica Lo, @sousweed