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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