Base for fruit sorbets
Instructions
In a small saucepan dissolve the sugar cold in a glass of water; bring the liquid to a boil slowly, stirring constantly with a wooden spoon: you'll get a thick syrup (if you own the instrument to measure the density of the syrup will score 36 degrees).
Let cool, then gently combined the pulp or juice.
Pour the mixture into the ice cream maker and keep it in the freezer for the time necessary to make it freeze.
If you don't have the ice cream maker, put the mixture into a plastic container and keep it in the freezer for the time necessary to make it firm.
