Blueberry Frozen Yogurt with a Fruity Lemon Verbena Syrup Swirl

For the Fruity Lemon Verbena Syrup

• 1 cup water
• 1 cup sugar
• 1 large peach
• 1 handful fresh blueberries
• 1 large sprig lemon verbena

1. Make the syrup. Combine the water and the sugar in a saucepan over medium heat. Stir until all the sugar is dissolved. Bring to a boil and turn the heat down to a simmer. Place the lemon verbena sprig in the syrup to steep. Place the peach in the syrup and gently poach for about 5 minutes. With a slotted spoon, lift the peach out of the syrup. Plunge the peach in a bowl of ice water to stop the cooking process. Set the peach aside to peel when it cools.
2. Toss the handful of berries into the syrup and cook for about 30 seconds, until the blueberries release their aroma. Lift them out with a slotted spoon and set aside.
3. Continue to cook the syrup for about 10 minutes, and then set aside to cool. The syrup should be a lilac color.

For the Frozen Yogurt

• 1 pint fresh blueberries, rinsed
• 1/2 to 2/3 cup sugar, depending on the desired tartness of the frozen yogurt
• 2 cups full fat Greek yogurt - I prefer Fage
• 1/2 cup heavy cream
• 1 teaspoon vanilla, or the seeds of 1/2 vanilla bean

1. Place the blueberries and sugar in a large bowl and crush the blueberries until the sugar is dissolved. Add the yogurt, cream, and vanilla. Combine well.
2. Process according to the instructions for your ice cream machine.
3. Layer the ice cream, then add a layer of the cooled syrup, then another layer of ice cream and so on. Freeze overnight. When you are ready to serve, chop or slice the poached peach atop the servings of ice cream.