Put 200 g water into a blender. In
another bowl, mix sugar and SSD5328 blend together and then slowly add
to the water in the blender. Blend for 5 minutes.
Place remaining water in a saucepan and add contents in the blender.
Heat to 195°F and hold for 2 minutes. Cool to less than 100°F before
mixing with bar base. Pour into molds to freeze.