- 500 ml water
- 310 g sugar
- Combine the sugar and water in a small saucepan and heat until sugar has dissolved.
- Transfer mix into jug and cool the mix to 5C in freezer.
- Freeze using an ice cream machine until the consistency of thick slushie.
- Transfer to freezing dish and put back in freezer and freeze until core is -18C.
- Serve at -16C.