Watermelon Fruit Slush

3/4 (three-quarters) cup sugar
2 cups orange juice
2 tablespoons lemon juice
1/4 (one-quarter) watermelon
1/2 (one-half) cantaloupe
1/2 (one-half) honeydew melon
3/4 (three-quarters) pound whole red and green grapes
3/4 (three-quarters) pound peaches, sliced
2 cups whole frozen blackberries
2 cups whole frozen raspberries

Heat sugar and juices until sugar is dissolved. Set aside to cool. Slice and seed all melons. Cut into small bite-sized pieces or use a melon ball, if desired. Add whole grapes and sliced peaches. Add frozen berries last, pouring syrup over all. Freeze in one quart freezer bags until ready to use. Do not freeze in larger quantities, they do not thaw properly. To serve 10, remove one bag from freezer about 30 minutes before serving time. Fruit should be slushy when served in small bowls. Yields about three one-quart bags frozen fruit.