In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool.
Place the remaining ingredients in a food processor; add sugar syrup. Cover and process for 2-3 minutes or until smooth. Strain and discard seeds and pulp. Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm.
Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth. Yield- 1 quart.
Originally Submitted
8/16/2010
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