|Recipe Title: Strawberry or Raspberry and Lemon Thyme Ice|
Contributed by: TwinLakesChef
Note from the Diva
|When ripe red berries are out of season, substitute loose-pack frozen raspberries.|
One cup of lemon balm may seem like a lot, but it's not. These small leaves
offer a light lemon scent and a mild lemon flavor.
List of Ingredients
|1-1/4 cups cranberry juice|
1 cup sugar
1 cup fresh lemon balm leaves
5 cups sliced strawberries
|1. Combine the cranberry juice and sugar in a medium saucepan. Heat and|
stir until sugar is dissolved. Add the 1 cup lemon balm leaves to saucepan.
Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Strain into a
large mixing bowl; discard lemon balm. Stir in sliced strawberries. Cool
mixture to room temperature.
2. Place half of the strawberry mixture in a blender container or food
processor bowl. Cover and blend or process until smooth. Transfer mixture to
a nonmetal freezer container. Blend or process remaining mixture; add it to
the freezer container.
3. Cover and freeze mixture about 4 hours or until almost firm. Break mixture
into small chunks; transfer to a chilled bowl. Beat with an electric mixer until
smooth but not melted. Return to container. Cover and freeze for 6 hours or
4. To serve, scoop mixture into individual dessert dishes. If desired, garnish
each serving with lemon balm leaves.
Number of Servings: Makes about 6 cups or 12 servings.
Nutritional Analysis: per serving: 99 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 2 mg sodium, 25 g carbohydrate, 1 g fiber, 1 g protein, 74% vitamin C.
General Cooking/Prep Method
Extra Features of Recipe
7 Ingredients or Less
Good for Season/Celebration/Holiday
Nutritional Analysis: Food exchanges: 1/2 fruit, 1 starch.