7 fresh California peaches, quartered
1/3 c. honey
1/4 c. sugar
1 tbsp. lemon juice

Puree peaches in food processor or blender to measure 3 1/2 cups. Combine puree and remaining ingredients in saucepan. Cook over low heat until sugar dissolves. Cool. Freeze in ice cream maker according to manufacturer's directions. Pack into freezer-proof containers. Freeze until firm. Makes about 1 quart.