Scraped and Shaved Frozen Desserts: Ices

An ice can have the same ratio of ingredients and physical attributes as a granité as far as being water-like, but you can also freeze purée-like bases into ices, like a raspberry ice pop. The sugar content is what stays the same, 16 to 19° Brix, yet it is left to freeze as a solid piece in order to make the finished product. The liquid base for an ice can also have the same components as a granité, such as fruit or vegetable juice, an infused or flavored liquid, or a wine, but ices can also be made with a fruit purée because purées freeze a lot better when they are left as a solid piece.