In small saucepan, combine water, Splenda Granulated and lemon juice. Bring to boil; boil 1 minute. Cool to room temperature, about 15 minutes.

Remove rind and seeds from fruit. Place fruit in food processor or blender and purée until smooth. (There should be 625 – 750 ml purée.)

Place fruit in food processor or blender and purée. Then press through sieve to remove seeds.

Add Splenda mixture, process until blended.

Pour into 8 × 8 × 2-inch (20 × 20 × 5 cm) metal pan.

Freeze at least 4 hours or overnight. Cover pan for longer storage.

Before serving let stand at room temperature about 15 minutes to soften slightly. Scoop into dessert dishes.

Notes
If you have an ice cream maker, follow manufacturer’s directions.