Boil sugar in water for 5 minutes. Add corn syrup, juices and rind. Cool and strain. Pour mixture into a 1-gallon freezer and freeze according to manufacturer's directions. Makes 2 quarts.

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, Ar 72366, Isbn 0-918544-14-9, downloaded from Glen's Mm Recipe Archive,