Pour the juice into a 20 cm x 30xm
shallow metal tray and place into the freezer for 4 - 5 hours, scraping with a fork every hour or so to form crystals (thus preventing it from freezing into an ice block).
Not exact matches
If you don't have an ice cream maker, freeze the mixture in a
shallow metal cake pan or ice cube
trays until solid, about 6 hours.