| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Sugar |
| 2/3 |
c |
Water |
| 2 1/2 |
pt |
Ripe strawberries; hulled, puree and chill |
| 2 |
tb |
Grand marnier |
| 2 |
tb |
Fresh lemon juice |
INSTRUCTIONS
Combine sugar and water in a saucepan over medium high heat, and stir till
sugar is dissolved. Just before syrup comes to a boil, remove from heat.
Cool and chill. Add syrup to remaining ingredients and blend well. Finish
in ice cream machine or freezer. Serve with raspberry strawberry sauce.
Recipe by: Lisa Lepsy
Posted to MC-Recipe Digest V1 #848 by MeLizaJane@aol.com on Oct 16, 1997
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”