Strawberry Italian Ice
Here’s a cool, fat-free and refreshing treat.
1 16-oz. pkg. frozen strawberries, well-drained, or 1 qt. fresh strawberries, hulled
1 Tbs. lime juice
½ cup evaporated cane juice
4 cups ice cubes
- Place a metal 10-inch cake pan in freezer. Combine strawberries, lime juice and evaporated cane juice in a food processor, and blend until cane juice has dissolved. Add ice, and blend until smooth.
- Transfer strawberry mixture to cake pan, cover and freeze until frozen around edges but still soft in center, about 1 hour. Stir mixture, spoon into dessert cups and garnish with mint leaves. Serve immediately.