1 cup granulated sugar
2 cups water
12 shortbread biscuits
Grate the zest of the oranges and lemons onto a plate.
Peel the skin of the oranges and the lemon, taking care not to leave the bitter white pith. Squeeze the juice of the fruits into a jug.
Put a saucepan over medium heat; put in the sugar and the water. Stir it until the sugar completely dissolves and bring the sweet liquid to a boil. Leave it boiling for about 10 minutes without stirring, until it becomes syrup. Remove the pan from the heat and add the zest of the fruits, cover and let it cool.
Add the fruit juice to the syrup and turn it into a plastic box. Stir well and put it into the freezer for 3 hours. After this time mix the frescato with a fork and return to the freezer for 4 hours.
When frozen hard, remove the container from the freezer and wait for 10 minutes. When melted a bit, break it into small pieces with a fork and serve in dessert glasses, with shortbread.