Combine water and sugar in a pot. Cook over a medium-low flame, for 3-4 minutes, until the sugar dissolves, stirring frequently to prevent burning. Bring the mixture to a boil and then allow it to cool.
Pour the syrup into a blender and add strawberries, kiwi and grape juice; blend until smooth. Place in 2 lb containers or mini individual containers and freeze. (Optional: Blend and freeze again after a few hours for a smoother consistency)