You can use fresh strawberries or raspberries, if you like. Gently rinse the fresh berries in a colander and drain. Remove stems and hulls from fresh strawberries.
2 cups frozen strawberries or raspberries
1-1/2 cups water
1/2 cup honey
2 tablespoons lemon juice
Partially thaw frozen berries by setting them out in a bowl at room temperature just until slightly icy (about 20 minutes); do not drain thawed berries.
In a blender container combine berries, water, honey, and lemon juice. Cover and blend on high speed about 1 minute or until mixture is smooth. (If you are using raspberries, you may want to strain the mixture through a sieve to remove seeds)
Pour into an 8x4x2-inch loaf pan. Cover pan with foil. Place pan in the freezer and freeze about 6 hours or until mixture is firm.
Remove pan from freezer about 15 minutes before serving. Use an ice-cream scoop or spoon to scoop or scrape ice into serving bowls.
Makes 6 servings
Make-Ahead Tip: Prepare the mixture as above. Freeze the mixture up to 3 days.
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