Peach Sorbet

1/2 cup sugar
1/4 cup light corn syrup
2 cups water, divided
1 (16-ounce) package peaches, thawed
3 tablespoons lemon juice
1/2 cup peach nectar
1/8 teaspoon almond extract

Combine sugar, corn syrup, and 1 cup water in a small saucepan; bring to a boil, stirring constantly. Reduce heat, and simmer 3 minutes; let cool.

Place peaches and remaining 1 cup water in container of an electric blender or food processor; process until smooth, stopping once to scrape down sides. Combine peach mixture, syrup mixture, lemon juice, and remaining ingredients. Pour into a 13- x 9- x 2- inch pan, and freeze until almost firm. Spoon into a large mixing bowl; beat at medium speed with an electric mixer until slushy. Return to pan, and freeze 8 hours. To serve, let stand at room temperature 10 minutes. Yield: 5 cups.