Instructions: Arrange the peaches in a single layer on a jellyroll pan and freeze for about 30 to 45 minutes. When frozen, put in a food processor with the sugar, water, lemon juice and vanilla and process until slushy. Add the sour cream with the machine running and process until smooth. Distribute 2/3 of the blueberries among 4 wine glasses. Spoon the peach slush over the berries. Scatter the remaining berries on top and add a sprig of mint to each glass. Serve at once.

Makes 4 servings.

Note: Frozen peaches can also be used in this dessert. Process them frozen with all the ingredients except the blueberries.

Cross-ref "Blueberry Thrills: A bountiful crop rolls in from East Texas"

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