Lemon N Lime Strawberry Ice Recipes

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.

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.

Steps:

• Place half of the strawberries, ice, powdered sugar and lime juice at a time in food processor. Cover and process until smooth. Pour into loaf pan, 9x5x3 inches. Freeze at least 2 hours or until icy.
• Break strawberry mixture into chunks into bowl. Beat with electric mixer on low speed about 2 minutes or until smooth. Pour back into loaf pan. Freeze about 4 hours or until almost firm. Scoop or spoon into dessert dishes. (If mixture becomes too firm to scoop, remove from freezer about 1 hour before serving.)

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.

Steps:

• Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
• Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.

Steps:

• Spoon ice cream into pie crust; freeze 2 hours or until firm., Spread lemon curd over ice cream; top with whipped topping. Freeze, covered, 4 hours or until firm. , Remove from freezer 10 minutes before serving. Serve with strawberries.