1. In a small saucepan, gently heat the honey and lavender over low heat for 3–4 minutes without boiling. Remove from heat, cover, and let steep for 15 minutes. Strain and cool.

2. In a large bowl, combine Greek yogurt, vanilla, lemon zest, and salt. Stir in the cooled lavender honey until smooth.

3. Pour into a shallow container. Cover and freeze for 3–4 hours, stirring every 30–45 minutes. For a smoother result, use an ice cream machine.

4. Halve the peaches and remove the pits. Scoop a small amount from the center to create a cavity. Freeze the halves on a tray for 1 hour.

5. Once the yogurt is scoopable, spoon it into the frozen peach halves, mounding slightly on top.

6. Garnish with lavender sprigs or edible flowers. Freeze again for 1–2 hours until fully set.

7. Serve directly from the freezer. Drizzle with honey just before serving, if desired.