Prepare the Core Neutral Base: Whisk sugar, stabilizer (bloomed gelatin in water, if using), and a portion of the water with a neutral thickener in a saucepan over medium heat until sugar is fully dissolved. Do not boil. Remove from heat, cool slightly, then stir in the remaining cold water. Chill completely in the refrigerator.

Prepare the Colorful Syrups: Set up four small bowls, each containing a concentrated fruit juice or puree and its corresponding flavor extract and food coloring. Adjust quantities to create four vibrant, distinct colors.

Combine and Churn: Once the neutral base is cold, divide it evenly among the four fruity syrups, mixing well. Working one color at a time, churn in an ice cream maker until it reaches a soft slush consistency.

Freeze the Layers (Rainbow Swirl Method): In clear cups or a shallow metal pan, layer or swirl the churning fruity slush or hand-scraped granita base in distinct colorful ribbons of green, then yellow, then blue, then red to replicate the look of professional Italian ice storefronts, as seen in image_3.png.

Final Freeze and Serving: Place the layered cups back in the freezer for 1-2 hours to firm up. Serve immediately in small cups with small wooden or plastic spoons. Enjoy the refreshing, glossy treat as the outer layer melts!