Peach Lassi Sorbet With Crushed Blackberries

• 4 medium peaches, peeled, chopped, frozen (about 4 cups)
• 1/2 cup plain whole-milk Greek yogurt
• 2 Tbsp. vodka
• 1/4 tsp. kosher salt
• 1/4 cup plus 2 Tbsp. honey
• 6 oz. fresh blackberries, halved
• 2 tsp. fresh lemon juice

1. Process peaches, yogurt, vodka, salt, and 1/4 cup honey in a food processor or blender until smooth. Pour peach mixture into a loaf pan (a metal pan will conduct cold more efficiently than tempered glass) and place a piece of parchment paper on top, pressing directly onto surface. Freeze until sorbet is firm, about 6 hours.
2. A little before serving, lightly crush half of the blackberries in a small bowl. Add lemon juice, remaining berries, and remaining 2 Tbsp. honey and let sit, tossing occasionally, until berries have released some of their juices, about 20 minutes.
3. Scoop sorbet into bowls and top with macerated blackberries.
4. Sorbet can be made 3 days ahead. Keep frozen. Thaw in refrigerator 30 minutes before scooping into bowls.

peaches, milk, vodka, kosher salt, honey, fresh blackberries, lemon juice

Taken from www.epicurious.com/recipes/food/views/peach-lassi-sorbet-with-crushed-blackberries (may not work)