Strawberry Lime Ice Recipes

STRAWBERRY ICE

Steps:

• Place the strawberries in a blender or food processor; cover and process until smooth. In a saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved, about 5 minutes; cool slightly. Add to blender. Add lemon juice; cover and process until combined., Pour into a shallow freezer container; cover and freeze for 4-6 hours or until almost frozen. Just before serving, whip mixture in a blender or food processor.

STRAWBERRY CITRUS ICE

Steps:

• For sugar syrup, place sugar and water in a small saucepan; bring to a boil, stirring constantly until sugar is dissolved. Remove to a bowl; cool slightly. Refrigerate, covered, until cold., Process strawberries and juices in a blender until smooth. Add sugar syrup; pulse to blend., Pour into cylinder of ice cream maker; freeze according to manufacturer's directions. Serve immediately or store in freezer containers, allowing headspace for expansion.

STRAWBERRY LIMEADE

Steps:

• Place lime juice, cold water, sugar, and strawberries in blender and blend on high until smooth. While blender is running, add ice cubes one at a time.

STRAWBERRY-LIME SLUSHIE

Steps:

• Place strawberry and lime sorbets, lime juice, strawberries, orange juice, and ice cubes in a blender and puree until smooth.

STRAWBERRY LIME ICE CREAM PIE

Steps:

• Place first 3 ingredients in a food processor and process until pretzels are finely crushed. Firmly press mixture onto bottom of a lightly greased 10-inch springform pan.
• Bake at 350° for 10 minutes. Cool completely in pan on a wire rack.
• Let strawberry ice cream stand at room temperature 20 minutes or until slightly softened.
• Process strawberries and powdered sugar in food processor or blender until pureed, stopping to scrape down sides.
• Place ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture, limeade concentrate, and orange juice concentrate into ice cream until well blended.
• Spoon mixture into prepared crust in springform pan. cover with plastic wrap. Freeze 3 hours or until firm.
• Let stand 15 minutes at room temperature before serving. Garnish, if desired.