Place the sugar and water in a saucepan put on medium heat for approx 5 minutes.

Meanwhile slice the peaches into thin slices and ad to the saucepan and cook a further 1 minute, and remove from the heat.

Pick the leaves off the stalks of mint and chop finely using a sharp knife to prevent bruising.

Puree the peach and sugar mix in a blender or processor, once smooth pour into a relatively shallow freezer proof dish or tray, place in freezer and leave for 15 minutes, add the mint and stir with a fork.

Replace to freezer and continue to scrape with fork every 30 minutes or so to ensure even crystals.

I like to add a little peach schnapps in place of some of the water, (but I don’t cook the alcohol off, another trick for happier guests, sshh!).

Serve in a martini glass as a dessert, or shot glasses as a palette cleanser.