In a bowl, mix together all the ingredients.
Strain through a fine mesh sieve into a bowl. Chill.
Freeze in an ice cream freezer according to the manufacturer's directions.
Combine the sugar and water in a saucepan. Bring to a boil and boil for 1 to 2 minutes, or until the liquid is clear. Remove from the heat.
Let cool and store in a container, covered, in the refrigerator, until ready to use.
Yield: 1 cup
Recipe courtesy of Wolfgang Puck, The Wolfgang Puck Cookbook Random House, 1986