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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Strawberry Italian Ice
- 1 cup sugar
- 3/4 cup water
- 1 tablespoon finely shredded orange peel
- 2 teaspoons finely shredded lemon peel
- 1 1/2 teaspoons finely shredded lime peel
- 1/3 cup orange juice
- 3 tablespoons lemon juice
- 2 tablespoons lime juice
- 4 cups sliced fresh strawberries
1. In a medium saucepan combine sugar, water, and peels. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Cool slightly. Strain and discard peels. Stir in orange, lemon, and lime juices.
2. In a blender container or food processor bowl combine half of the juice mixture and half of the strawberries. Cover and blend or process with several on/off turns or until nearly smooth (leave some small chunks of strawberries). Transfer to a 2-quart freezer container. Repeat with remaining juice mixture and strawberries. Cover and freeze 6 hours or overnight, stirring once after freezing for 3 hours.
3. To serve, scrape across frozen mixture with a large spoon and place into individual serving dishes (if mixture is too firm, let stand at room temperature 20 to 30 minutes). Makes 8 servings.
- Servings Per Recipe 8,
- cal. (kcal) 123,
- Fat, total (g) 0,
- chol. (mg) 0,
- sat. fat (g) 0,
- carb. (g) 31,
- Monosaturated fat (g) 0,
- Polyunsaturated fat (g) 0,
- fiber (g) 2,
- sugar (g) 29,
- pro. (g) 1,
- vit. A (RE) 0,
- vit. A (IU) 49,
- vit. C (mg) 51,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 2,
- Potassium (mg) 155,
- calcium (mg) 20,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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