| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Fresh ripe strawberries — |
|
|
Hulled, wiped |
| 2 |
c |
Sugar syrup — (recipe |
|
|
Follows)* |
|
|
Juice of 1/2 orange |
|
|
Juice of 1/2 lemon |
INSTRUCTIONS
To garnish: Fresh strawberries, if desired, (Leave the stem on and cut a
strawberry from the stem in five slices and spread for a lovely effect.)
Mint leaves or edible leaves, if desired
In a food processor/blender, process strawberries and 1/2 of sugar syrup to
a smooth puree. Mix in remaining syrup and orange and lemon juice. Put into
ice cream maker and proceed as you are directed. *Sugar Syrup: Sugar syrup
is quickly made. When cooled, syrup can be refrigerated in a covered glass
or plastic container for 2 to 3 weeks. This amount is sufficient for at
least 4 recipes.
2# superfine sugar 4 cups water
In a large saucepan bring sugar and water to a gentle boil. Reduce heat
until bubbles break surface. Simmer 10 minutes. Remove from heat; cool
before using or storing.
Recipe By : HMS131
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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