Combine sugar and water in a saucepan and bring to a simmer; continue simmering until a syrup forms, about 10 minutes.
- 1 cup sugar
- 2 cups water
- 2 quarts strawberries
- 2 tablespoons fresh squeezed lemon juice
Add the strawberries and lemon juice to the syrup. Puré the mixture.
Strain the mixture thoroughly through a fine strainer, removing all seeds and pulp. Press down hard on the solids to extract all the juices. Chill the strained mixture.
Place the mixture in an ice cream freezer and freeze according to directions, until firm.
YIELD: About 1 quart, 12 scoops
Place the lemon pieces into a food processor with the sugar, and pulse-chop until the lemon and sugar have combined. Pour into a bowl.
- 4 pounds strawberries, hulled
- 2 whole lemons, roughly chopped
- 1-3/4 to 2 pounds superfine sugar
- Juice of 2 lemons
Purée the strawberries and add to the lemon. Add about half the lemon juice, taste and add more if necessary -- the flavor of the lemon should be intense, but should not overpower the strawberries.
Pour into an ice-cream machine and freeze.
YIELD: 8-10 servings
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Chuck Taggart (e-mail chuck)