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Dessert
Chef Michael Lomonaco
1 cup Water
1/2 cup Granulated Sugar
1 cup fruit - such as Peaches, Nectarines, Mangos, Papayas, or Kiwis, pureed
Bring the water and sugar just to the boil, then lower heat and simmer 5 minutes. Remove from heat and cool completely.
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 hour. This method will be more similar to an Italian granita.