For those watching their sugar intake, it can be left out. Artificial sweetener can also be used. The type of pack will depend on the intended use. The proportion of sugar to water depends upon the sweetness of the fruit to be frozen. A 40 percent syrup is recommended for most fruits.
Lighter syrups are desirable for mild-flavored fruits to prevent masking of flavors.
Heavier syrup may be needed for very sour fruits. To make the syrup, dissolve sugar in lukewarm water, mixing until the solution is clear. Chill syrup before using. To keep fruit under the syrup, place a small piece of crumpled parchment paper or other water resistant wrapping material on top, and press fruit down into the syrup before sealing the container. Sugar Pack Sprinkle sugar over the fruit and mix gently until the juice is drawn out and the sugar dissolved.