For the Sorbet

1. Place the sugar, water, lavender and rosemary into a small saucepan. Bring to the boil, stirring occasionally. Then simmer for 5 minutes.
2. With a paring knife, make a small cross into the bottom of each peach. Place in a bowl and pour boiling water over the peaches. Let them sit for a few minutes then tip into a bowl of iced water. The skin should now be quite easy to peel off. Cut the peaches into wedges and place them in the sugar syrup.
3. Once this mixture is cool, remove the peaches and place them in your blender, strain the syrup to remove the lavender buds and rosemary and add the liquid to the blender. Blend until the mixture is smooth.
4. Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a container and chill in freezer for 2 to 3 hours, or until firm.
5. Serve with ice cream cones or as described below.

For The Baked Peaches with Amaretto and Amaretti

1. Preheat the oven to 200ºC.
2. Lightly butter a baking tray
3. If using fresh peaches, cut in half, remove the stones and, using a melon baller or a teaspoon, scoop out a little bit more of the peach flesh and place in a small bowl. If using canned peaches, finely dice 2 peach halves and place in a small bowl.
4. Place the crushed biscuits, the amaretto and 1 tbsp of sugar in the bowl along with the peach flesh. Stir to combine.
5. Fill the peach halves with this mixture.
6. Place the peaches onto a baking tray. Sprinkle with the remaining sugar.
7. If using fresh peaches, bake for around 20 minutes until cooked through then place under a hot grill for the last 5 minutes to really caramelise the topping. If using tinned peaches, bake for 5 minutes, really just to warm the peaches through then place under the grill for the last 5 minutes.
8. Serve immediately, 2 to a plate with a dollop of sorbet.

For The Bellini

1. Add a dollop of sorbet to your champagne glass.
2. Top with sparkling wine.
3. Garnish as desired.
4. Enjoy!!!