This fruit-centric, healthy dessert is a great frozen treat that can be made without the use of an ice cream machine.
Strawberry-Lemonade Italian Ice
Calories54.2 Per Serving
Protein0.8g Per Serving
Fiber2.3g Per Serving
|Total Fat||0.4 g|
|Saturated Fat||0.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.2 g|
|Monounsaturated Fat||0.0 g|
|Total Carbohydrate||13.4 g|
|Dietary Fiber||2.3 g|
1 other carbohydrate
1 1/2 lb ripe strawberries (stemmed, halved)
3 Tbsp lemon juice
2 Tbsp granulated sugar
5 cups ice
Trim and remove the stem from each strawberry; cut each one in half. Add strawberries into the bowl of a food processor or a powerful blender.
In a small bowl, add lemon juice and sugar. Mix together until sugar is mostly dissolved. Add into the food processor or blender; blend until strawberries are pureed.
Add in all the ice; puree until mixture is entirely smooth and all the ice has been blended.
Pour into a 9-inch by 13-inch baking dish and freeze for 30 minutes. Use a spoon to scrape along the edge of the dish, pushing those outer frozen chunks into the middle of the dish. Use back of the spoon to spread Italian ice into an even layer. Freeze another 30 minutes and repeat process. Lastly, freeze for 1 more hour.
Remove from freezer and use a spoon to scoop Italian ice into cups to serve.
Cooking Tip: Any fruit you desire can be substituted for the strawberries, like 1 1/2 pounds mango, peaches, or pineapple.
Keep it Healthy: The riper and sweeter the strawberries are, the less sugar that will be needed. Taste a strawberry and slowly decrease the amount of sugar depending on the berry's sweetness.
Tip: If the Italian ice doesn't get eaten all at once, spoon it into a large Ziploc bag and place flat in the freezer. To eat, let it thaw on the counter for at least 15 minutes. Break it up with a spoon to return it to the Italian ice consistency.