1 cup water
1 1/2 cups of orange and pineapple juice
1/3 cup lemon juice from 2 to 3 squeezed lemons
4 to 5 tsps grated lemon rind
In medium saucepan, combine sugar and water. Over medium heat bring to a boil. Boil for five minutes, continually stirring. Chill the syrup.
In a bowl using a mixer or in an ice cream maker, add the remaining ingredients to the sugar syrup. Mix ingredients for five minutes with a mixer or 15 minutes in the machine.
Then pour into a 1 quart storage container, cover and freeze for about 5 hours.
This is delicious with minced sweet strawberries as a topping.
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