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Strawberry Ice with Lemon Balm

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  • Makes: 12 servings
  • Serving Size: 1/2 cup
  • Yields: About 6 cups
  • Prep: 25 mins
  • Freeze: 10 hrs

Strawberry Ice with Lemon Balm



  1. Combine the cranberry juice and sugar in a medium saucepan. Heat and stir until sugar is dissolved. Add the 1 cup lemon balm leaves to saucepan. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Strain into a large mixing bowl; discard lemon balm. Stir in sliced strawberries. Cool mixture to room temperature.
  2. Place half of the strawberry mixture in a blender container or food processor bowl. Cover and blend or process until smooth. Transfer mixture to a nonmetal freezer container. Blend or process remaining mixture; add it to the freezer container.
  3. Cover and freeze mixture about 4 hours or until almost firm. Break mixture into small chunks; transfer to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to container. Cover and freeze for 6 hours or until firm.
  4. To serve, scoop mixture into individual dessert dishes. If desired, garnish each serving with lemon balm leaves. Makes about 6 cups or 12 servings.
  5. 1/2 fruit, 1 starch.

Nutrition Facts (Strawberry Ice with Lemon Balm)

    Per serving:
  • 99 kcal cal.,
  • 2 mg sodium,
  • 25 g carb.,
  • 1 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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