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Lemon ice & minty strawberries

Lemon ice & minty strawberries

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(1 ratings)

Prep: 20 mins - 30 mins Plus 4½ hours freezing

Easy

Serves 4
Barney Desmazery's fruity summer dessert is totally fat free and a great palate-cleanser

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition:

  • kcal174
  • fat0g
  • saturates0g
  • carbs44g
  • sugars37g
  • fibre1g
  • protein1g
  • salt1.3g
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Ingredients

  • 2 unwaxed lemons, each chopped into eight

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 140g golden caster sugar
  • 400g strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • small handful of mint leaves

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  1. To make the lemon ice, tip the lemons into a blender with the sugar and 500ml/18fl oz of water. Blitz everything for a minute or two until the lemon is chopped to a pulp. Strain the juice into a shallowish freezer container, pressing down on the lemon pulp with the back of a large spoon to release as much flavour as possible. Discard the pulp.

  2. Reserve two tablespoons of the juice in a medium bowl. Cover the rest with cling film and put in the freezer for four hours or until firm. There’s no need to wash the blender yet.

  3. When the juice is frozen, break it into chunks and tip it back into the blender. Blitz until it’s a smooth sorbet consistency. Tip it back into the freezer container and return it to the freezer for another 30 minutes to firm up.

  4. While the ice is freezing, hull and slice the strawberries, roughly chop the mint, then toss them together in the reserved lemon juice.When the ice is scoopable, spoon it into bowls and top with the strawberries.

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Comments (1)

08ksinoplu's picture
5

This was AMAZING! Very tasty, light and refreshing... I'd really recommend it for a hot summer's day. Everyone loved it!
It was very easy even though there was a minor glitch... I didn't use golden caster sugar and I'd recommend anyone with an old food processor (that doesn't have a water-tight seal around the edge) not to put the water, lemons and sugar into the processor (this got my whole kitchen wet!) but just whizz up the lemons, then put them into a bowl with the water and sugar and mix and then strain into a shallow tray. Worked wonders!

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