Raspado de Chabacano (Apricot Syrup for Shaved Ice)

• 2 pounds ripe apricots or peaches
• 1 cup sugar
• Pinch of salt
• 1 tablespoon plus 1 teaspoon freshly squeezed lime juice

1. Cut apricots into quarters, discarding pits; do not remove peels.
2. Combine in a pot with sugar and 1 1/2 cups water.
3. Bring to a boil over high heat, turn heat to low and simmer 10 to 15 minutes, until tender.
4. Let cool at least 30 minutes, then puree in a blender, in batches if needed.
5. Add salt and lime juice and blend until smooth.
6. Strain and discard solids, and refrigerate syrup until completely chilled, at least 2 hours.
7. Pour about 1/2 cup syrup over 1 cup shaved ice.
8. Or, freeze syrup into cubes or a block, then put through the shaver.

peaches, sugar, salt, freshly squeezed lime juice

Taken from cooking.nytimes.com/recipes/1013178 (may not work)