Combine water and sugar in medium-size saucepan over medium-high heat. Bring to boiling, stirring. Cook until all sugar is dissolved. Remove from heat. Peel nectarines, then cut in half. Remove and discard pits. Add to hot sugar syrup along with lemon juice. Return to heat. Cook, covered, over low heat until nectarines are soft, 10 minutes. Let cool 15 minutes. Working in small batches, puree nectarines and syrup in blender. Pour into large mixing bowl (you should have 4 cups). Add orange juice and egg white, stirring to combine. Refrigerate until chilled, 2 hours. Process nectarine mixture in ice-cream maker following manufacturers instructions. OR: Still-freeze following directions on this page. For best flavor and texture, serve immediately. Garnish with nectarine slices, if you wish. Note: If mixture becomes too firm to scoop, soften slightly in refrigerator. Nutrient Value Per 1/2 Cup: 72 calories, 1 g protein, 0 g fat, 18 g carbohydrate, 4 mg sodium, 0 mg cholesterol. dess 88