Filter off the fruit pulp and yeast, I used a sieve & a funnel.
Dissolve half the sugar (~1lb ~500g) in a small amount of boiling water (probably only ~100ml).
When your sugar syrup is cooled to 'warm' add to your brew.
There will be enough yeast left in the brew to continue.
Fit a fermentation lock and let it go for a few weeks (see next step)