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...