1 cup water

1 cup sugar

3/4 cup lemon juice

5 tablespoons lemon zest

In a medium saucepan, Heat the water and sugar in a saucepan until dissolved. Bring to a
boil, simmer 2 minutes and leave to cool. Add the lemon juice and lemon zest to the sugar
syrup. Chill the mixture.

Freeze the mixture in a ice cream machine, according to the manufacturers instructions.

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2 cups fresh orange juice

juice of 1 lemon

1 cup water

1 cup sugar

Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2
minutes and leave to cool. Stir the orange juice and lemon juice into the sugar syrup. Chill
the mixture. Freeze the mixture in an ice cream machine using it according to
manufacturers instruction.

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1/3 cup sugar

1/4 cup water

1/3 cup light corn syrup

2 cups pureed watermelon

1 Tbsp lemon juice

Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer
for 5 minutes. Let cool. Refrigerate. Remove meat from the watermelon and discard seeds.
Puree in a blender. Measure and add 3 cups of watermelon and lemon juice to the cold
sugar, water, syrup mixture. Pour into machine for 20-30 minute or until desired consistency.

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1 cup sugar

1/2 cup water

9 large kiwis, peeled, diced

Combine water and sugar in a saucepan and bring to a boil over medium heat stirring
constantly until the sugar has dissolves. Cool.

Pure the kiwis in a food processor. Set aside 1 cup of pure. Strain the remaining pure
through a fine sieve. Combine both pures and the syrup in a ice cream maker and freeze
according to manufacturers instructions.

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4 cups peaches, peeled pitted and sliced

2 1/4 cups sugar

2/3 cup orange juice

1/3 cup lemon juice

In a blender or a food processor, pure the peaches. In large saucepan, combine the sugar,
orange juice and lemon juice. Over medium heat, cook and stir until the sugar dissolves;
remove from heat. Stir in pured peaches. Refrigerate until cold. Freeze the mixture in an ice
cream machine using it according to manufacturers instruction.

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4 cups raspberries

juice of 1 lemon

2 cups water

1 cup sugar

Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2
minutes and leave to cool. Pure the raspberries and work them through a sieve to remove
the seeds, there should be 1 cup of puree. Stir the sugar syrup, lemon juice or kirsch, and
water into the pure and taste, adding sugar or lemon juice if needed. Chill the mixture and
taste again.

Freeze the mixture in an ice cream machine, and store in the freezer.

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1 1/4 cups sugar

1 cup water

9 ripe red plums

1 teaspoon fresh lemon juice

Combine the sugar and water in a saucepan over low heat. Stir until the sugar dissolves.
Increase heat and bring to boil. Cool sugar syrup completely.

Halves and pit the plums. Transfer to food processor and pure. Strain pure through sieve
into bowl. Stir in 1 cup of the sugar syrup (reserve the rest for another use) and add the
lemon juice. Pour into ice cream machine and freeze according to manufacturer's directions.

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