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Peach Lassi Sorbet with Crushed Blackberries

['4 medium peaches, peeled, chopped, frozen (about 4 cups)', '1/2 cup plain whole-milk Greek yogurt', '2 Tbsp. vodka', '1/4 tsp. kosher salt', '1/4 cup plus 2 Tbsp. honey', '6 oz. fresh blackberries, halved', '2 tsp. fresh lemon juice']

Process peaches, yogurt, vodka, salt, and 1/4 cup honey in a food processor or blender until smooth. Pour peach mixture into a loaf pan (a metal pan will conduct cold more efficiently than tempered glass) and place a piece of parchment paper on top, pressing directly onto surface. Freeze until sorbet is firm, about 6 hours.
A little before serving, lightly crush half of the blackberries in a small bowl. Add lemon juice, remaining berries, and remaining 2 Tbsp. honey and let sit, tossing occasionally, until berries have released some of their juices, about 20 minutes.
Scoop sorbet into bowls and top with macerated blackberries.
Sorbet can be made 3 days ahead. Keep frozen. Thaw in refrigerator 30 minutes before scooping into bowls.

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