This fruit-centric, healthy dessert is a great frozen treat that can be made without the use of an ice cream machine — and with only a small amount of added sugar.
Strawberry-Lemonade Italian Ice
Calories54 Per Serving
Protein1g Per Serving
Fiber2g Per Serving
|Total Fat||0.5 g|
|Saturated Fat||0.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.0 g|
|Monounsaturated Fat||0.0 g|
|Total Carbohydrate||13 g|
|Dietary Fiber||2 g|
|Added Sugars||0.0 g|
1 other carbohydrate
1 1/2 pounds ripe strawberries, hulled and halved
3 tablespoons fresh lemon juice
2 tablespoons sugar
5 cups ice
In a small bowl, whisk together the lemon juice and sugar until the sugar is almost dissolved.
In a food processor or blender, process the strawberries and the lemon juice mixture until the strawberries are puréed.
Add the ice. Process until the mixture is completely smooth.
Pour into a 13 x 9 x 2-inch baking dish. Freeze for 30 minutes. Using a spoon, scrape along the edge of the dish, pushing the outer frozen chunks into the middle of the dish. Using the back of the spoon, spread the ice into an even layer. Freeze for 30 minutes. Repeat the scraping process. Freeze for 1 hour.
Using a spoon, scoop the ice into serving cups.
Cooking Tip: For variety, substitute the strawberries with other fruits, such as mango, peaches, or pineapple.
Keep it Healthy: The riper and sweeter the strawberries are, the less sugar will be needed. Before whisking the lemon juice and sugar together, taste a strawberry to determine its sweetness. If it's super sweet, you can decrease the amount of sugar called for in the recipe.
Tip: To store leftovers, spoon the Italian ice into a large resealable bag. Place the bag flat in the freezer. To eat, let the Italian ice thaw on the countertop for at least 15 minutes. Using a spoon, break up the Italian ice into bite-size chunks.