THE SECRET OF SORBET
Sugar Syrup
5 c. granulated sugar
4½ c. water
Place water and sugar in a large saucepan. Place over high heat stirring with a wooden spoon until sugar is dissolved; bring to a full boil. Remove from heat and keep it in a glass jar. Leave to cool completely before using. Keeps in refrigerator for weeks. Makes 6 c. syrup.
 
PEACH SORBET
12 oz. fresh peaches
1½ c. sugar mixture
Peel and seed peaches. Make a juice in blender and add sugar syrup and strain, then freeze. Other fruits of choice can be used with same proportions.
 
STRAWBERRY SORBET
1½ lb. fresh strawberries, stemmed and rinsed
2 c. sugar syrup
2 Tbs. lemon juice
Place strawberries in a blender and blend to make a purée. Add syrup and pass through a strainer. Then freeze. You can add lemon verbena or mint to any of your sorbets.
PIZZA PISSALADIERE
1 sheet puff pastry dough or pie crust
4 to 5 sweet yellow onions
Black Nicoise olives
Anchovies (filets)
Fresh tomatoes
Ab...