Can I use shaved ice syrup for making Italian ice?

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The original was posted on /r/icecreamery by /u/wtfreadingislegit on 2023-06-25 06:29:35+00:00.

It seems like when it comes to making Italian Ice, you throw in a combination of fruit concentrate(base/extract), water, and sugar, into either a batch freezer or ice cream maker, then let it spin for 15-30mins until its ready.

However, I'm having a hard time finding fruit concentrates here in Japan. All I've been able to find so far is "fruit essence", which apparently can't be mixed with water and used more for baking and such. Or shaved ice syrups.

So my question is, would I be able to replace the flavor concentrate with a shaved ice syrup instead?

Or would that not really work well / give me the wrong consistency or texture etc. ?