Boil the sugar, glucose, and water to make a syrup. Let it cool and set aside. In a blender, mix the pulp with the syrup, lemon juice, and butter. Place the mixture in a container and put it in the freezer. After 20 minutes, take it out and beat it for a minute. Return it to the freezer. Repeat this process every 20 minutes until it reaches an ice cream consistency. Serve in individual cups.
