8 ounces Granulated Sugar
8 ounces Water
Bring the water and sugar just to the boil, then lower heat and simmer 5 minutes. Remove from heat and cool completely.
Puree Fruit. Combine
the syrup with the fruit puree.
Place in an ice cream maker and follow
the manufacturer’s directions, or place the mixture in a plastic
container, put the container in the freezer, and freeze, stirring every
10 minutes to break up the ice crystals, until completely frozen, about 1
This method will be more similar to an Italian granita.