Peach Slush With Blueberries

1 lb. ripe peaches (about 4 large), sliced, pitted and peeled (see note)
1/2 C. sugar
1/3 C. cold water
2 t. lemon juice
1 1/2 t. vanilla extract
1/2 C. sour cream
2 C. blueberries
4 sprigs mint

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.