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Yield: 6 servings
|2||tablespoons||fresh lemon juice|
|3||cups||(1 pound) strawberries, rinsed and hulled|
Stir hot water, sugar and lemon juice together in a small bowl until the sugar dissolves.
In a blender, puree strawberries until smooth. And the sugar syrup and blend until combined.
Pour mixture into a 13x9x2- inch metal baking pan and freeze for about 25 minutes until the edges start to become icy. With a fork, stir icy portions into the center of the pan.
Continue to freeze until mixture is frozen, stirring icy edges into the center of the pan every 30 minutes for 1 1/2 hours.
Once frozen, vigorously scrape fork tines across the top of the frozen mixture to form icy flakes. Cover and freeze until ready to serve.
Garnish with lemon wedges or fresh strawberries.
This recipe can be made 1 day in advance. After scraping mixture vigorously with a fork to form icy flakes, cover tightly with foil and keep frozen. Just before serving, give icy flakes a good scrape and pour into serving dishes.
Photo and styling by Webstop
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