Dissolve the sugar in the water in a heavy-based stainless-steel or enamel saucepan by stirring over medium heat. Bring to the boil, boil for 2 minutes, then remove the mixture from the heat and set aside to cool while you prepare the chosen fruit.
Redcurrant or Blackcurrant Water Ice
Put the redcurrants or blackcurrants in a saucepan with 2 tablespoons of water. Cover and simmer for 5 minutes, or until just beginning to soften.
Remove from the heat, cool slightly and purée in a food processor. Pass the purée through a nylon sieve to remove the pips, then allow to cool completely.
Stir the cooled syrup and the lemon and orange juices into the fruit purée. Pour the mixture into a shallow, plastic freezer container and freeze for 4 hours, whisking vigorously with a fork every hour to break up the ice crystals. Once frozen, the water ice remains soft and creamy and can be scooped straight from the freezer.
Just before serving, spoon into chilled or frosted glasses. Water ices can be served with brandy snaps or any light, crisp biscuits of your choice.
Raspberry or Blackberry Water Ice
Substitute the raspberries or blackberries for the redcurrants or blackcurrants. Process and sieve as for the currants. It is not necessary to precook the fruit.
Pineapple Water Ice
Process the pineapple ﬂesh and sieve as above. It is not necessary to precook the fruit.