Peach Ice Cream
Boil sugar with 1/8 liters (approximately 1/2 cup) of water in a pot. Simmer for 3-4 minutes and then allow to cool again.
Blanch peaches in boiling water, peel, halve, remove pits and dice.
Puree pulp finely together with syrup, lime juice, and liqueur.
Beat egg white and fold into the peach puree.
Finish preparing in either an ice cream machine, according to directions, or pour into a shallow dish and freeze for 4 hours, stirring every 30 minutes with a fork. Remove from the freezer and thaw for 10 minutes before serving.
Stir vigorously and scoop into cold glasses. Garnish as desired with a flower or peach wedges.