Categories: frozen dessert

Ingredients

• 1 cup sliced fresh strawberries
• 1/2 cup sugar
• 4 thin strips lemon peel (about 2 x 1/2 inch each)
• 3 Tbsp. lemon juice
• 1/2 cup boiling water
• 3 Tbsp. grated gingerroot
• 1 1/2 cups cold water
• 2 Tbsp. light corn syrup
• few drops red food coloring (optional)
• Fresh sliced strawberries (optional)

Directions

1. In a medium mixing bowl combine the 1 cup strawberries, sugar, and lemon juice. Cover and refrigerate for at least 1 hour. Meanwhile, in a small mixing bowl pour boiling water over gingerroot and lemon peel; let stand for 15 minutes. Strain the mixture, pressing to extract liquid. Discard the solids; refrigerate the liquid about 1 hour or until chilled.
2. In a blender container or food processor bowl, cover and blend or process the strawberry mixture until smooth, if necessary, transfer mixture to another bowl. Stir in the chilled gingerroot liquid, the cold water, corn syrup, and red food coloring, if desired.
3. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions, or freeze in your refrigerator freezer* To serve, garnish with fresh strawberries, if desired.

4. *Refrigerator freezer directions: Turn mixture into a 9 x9x 2-inch pan. Cover; freeze until firm. Break mixture into chunks with a large metal spoon. Turn into a chilled mixing bowl. Beat with electric mixer on low speed until slightly slushy, then on medium to high speed until smooth and fluffy. Return to pan; cover and freeze firm.

Email to a friend | Print this recipe | Back