Iced fruit slushies

Method

• 1
  Place the water and sugar in a saucepan over low heat and stir until the sugar dissolves. Increase heat to medium-high and bring to the boil. Cook for 10 minutes. Set aside to cool slightly.
• 2
  Place one-third of the syrup in a saucepan over medium heat. Add the blueberries and bring to a simmer. Reduce heat to low and cook for 3 minutes or until the syrup changes colour. Strain the syrup into a jug. Repeat with half the remaining syrup and the raspberries, then repeat with the remaining syrup and the passionfruit pulp.
• 3
  Transfer the fruit syrups to separate airtight bottles and place in the fridge to cool.
• 4
  Place the ice cubes in the jug of a blender and blend until finely crushed. Divide the crushed ice among serving glasses and drizzle over your choice of fruit syrup to serve.