INGREDIENTS

INSTRUCTIONS

This simple little Turkish ice can be served as a dessert or as a
palate-cleansing between-courses Sorbet.  You don't need an ice-cream
machine to make it.  In a saucepan, make a syrup with 2 cups water and
1 cup sugar.  Stir  over heat until the sugar dissolves, then add the
juice of half a  lemon and boil the syrup vigorously for 5 minutes.
Set aside to cool.  In a food processor, puree 3 punnets of hulled,
strawberries with  quarter of a cup of milk and a couple of drops of
red food colouring.  Combine puree with the syrup and pour into a
narrow rectangular cake  tin or a freezer tray and freeze.  To serve,
break up the strawberry ice with a fork and spoon it into  chilled
dishes or glasses.  Serve immediately.  Makes 6 servings.  From the
Sydney Morning Herald, 11/3/92.  Courtesy, Mark Herron.  Posted by
Stephen Ceideberg; November 17 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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