1 c. water
1/2 c. sugar
2 c. strawberries, pureed
2 tbsp. fresh lemon juice

ORANGE ICE:

2 c. water
1 c. fresh orange juice
3 tbsp. fresh lemon juice
1/4 c. sugar

CANTALOUPE ICE:

1/2 c. sugar
2 tbsp. fresh lemon juice
6 c. ripe cantaloupe chunks (about 2 med. melons)

Yields about 3 cups per recipe.

To make either ice: In medium saucepan, boil water and sugar over moderate heat, stirring only until sugar dissolves. Boil exactly 5 minutes. Begin timing when sugar syrup starts to boil.

Immediately remove pan from heat; cool to room temperature. Stir in pureed berries and lemon juice or orange and lemon juice.

For a finely textured ice, pour mixture into small, shallow baking pan. Freezing mixture for 3 to 4 hours, stirring every 30 minutes and scraping into it ice particles that form around pan edges.

For a more coarsely textured granita, pour mixture into an ice cube tray and allow to freeze solid, about 3 hours. Remove cubes and crush them with ice crusher.