The Sunny Grange B & B

1/2 cup sugar
1/2 cup water
1/4 cup light corn syrup
1 1/2 lbs. fresh peaches, pitted
2 tablespoons fresh chopped mint leaves
1 tablespoon lemon juice
1/4 teaspoon salt

Combine the sugar, water, corn syrup, and mint in a small saucepan and place over medium heat until sugar dissolves. Boil without stirring for 1 minute then remove from heat and let cool to room temperature.

Place the peaches (peeled or unpeeled-your choice) in a blender or food processor along with the lemon juice, salt, and cool sugar syrup. Process until smooth, adding a tablespoon of extra water if the mixture is too thick to blend well.

Freeze in your ice cream freezer according to the manufacturer's directions. Or if you don't have an ice cream freezer, place the mixture in a bowl and freeze, stirring every half hour (the more stirring, the creamier the result) until set.

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