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...