Tangy, sweet, summertime dessert and year-round palate cleanser.


1 16 oz. bottle Peach Lavender Shrub
1/2 cup water
Basil leaves (optional)

Combine shrub, water and 3 lightly bruised basil leaves in a bowl. Pour into a non-stick pie tin or glass baking dish and place in the freezer, covered with plastic. In 25 minutes, take out to stir, pushing the more frozen outer parts towards the center. Remove basil leaves. Stir every 25 minutes until frozen, approximately 1 1/2 hours. Remove from freezer, scrape with a fork until flakey, and serve with 1 fresh basil leaf per serving. (can be kept frozen after scraping)