1 ½ cups water
2/3 cup sugar
2 tbsp. light corn syrup
1 pound fresh peaches or nectarines, halved and pitted
1 tsp. freshly grated lime zest
6 tbsp. lime juice
¼ tsp. salt
Stir water, sugar and corn syrup in a large saucepan over medium heat until the sugar dissolves. Add peaches (or nectarines); bring to a simmer. Reduce heat, cover and simmer for 10 minutes. Pour the fruit-syrup mixture into a blender. Add lime zest, juice and salt; blend until smooth. Pour into a large bowl and refrigerate until cold, 4 hours or overnight. Freeze the sorbet mixture in an ice cream maker, according to the manufacturer’s directions. (Alternatively, pour the mixture into ice cube trays and freeze until solid, about 4 hours. Un-mold cubes, place half in a food processor fitted with the chopping blade, and process, scraping the sides as necessary, until fairly smooth but still icy. Repeat with the remaining cubes.) Serves: 8.