from Cook's Kitchen Bible by Norma MacMillan
Puree 1 1/2 pints strawberries with 1/2 cup sugar and 1/2 cup orange juice in a blender. Be sure the sugar has dissolved completely. Add 1 tbsp lemon juice (optional). Add more lemon or orange juice to taste.
Chill, then transfer to an ice cream machine and freeze till firm. Makes about 2 1/2 cups. Or put in a plastic bag in the freezer for a couple of hours, squishing around every time you go by the fridge.
You can also use raspberries, nectarines, or blackberries.
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