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Grated rind and juice of 1 orange or tangerine
2/3 cup sugar
1 quart strawberries
Instructions
2/3 cup sugar
1 quart strawberries
1. Combine rind, juice and sugar in a small saucepan. Bring to a boil and cook, stirring, until sugar dissolves. Cool.
2. Rinse berries. Place in a food processor. Add juice mixture. Pulse until blended. Pour into canister of an ice-cream freezer; freeze according to manufacturer’s instructions. Serves 4.
Recipe adapted from Deborah Madison’s Local Flavors: Cooking and Eating From America’s Farmers’ Markets (Broadway Books, 2002). Relish the Season, "Fresh from the Markey," May 2008.
Nutritional Information
2. Rinse berries. Place in a food processor. Add juice mixture. Pulse until blended. Pour into canister of an ice-cream freezer; freeze according to manufacturer’s instructions. Serves 4.
Recipe adapted from Deborah Madison’s Local Flavors: Cooking and Eating From America’s Farmers’ Markets (Broadway Books, 2002). Relish the Season, "Fresh from the Markey," May 2008.
Per serving: 130 calories, 0g fat, 0mg chol., 1g prot., 36g carbs., 3g fiber, 2mg sodium.
