Tequila and fresh, ripe strawberries are a delicious match in this dessert. Prepare it up to a day ahead.

David Bonom
Recipe by Cooking Light June 2006

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Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

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Directions

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  • Combine 1 cup sugar and water in a medium saucepan, stirring until sugar dissolves; bring to a boil. Cook 5 minutes. Pour sugar mixture into a medium bowl; stir in lime rind and next 4 ingredients (through orange juice).

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  • Place strawberries in a food processor; process until smooth. Add strawberry puree to sugar mixture; stir well. Cover and refrigerate for 3 hours or until chilled.

  • Pour strawberry mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions. Spoon the mixture into a freezer-safe container; cover and freeze for 8 hours or until almost firm.

Nutrition Facts

167 calories; calories from fat 2%; fat 0.3g; poly fat 0.1g; protein 0.7g; carbohydrates 33.4g; fiber 1.7g; iron 0.4mg; sodium 1mg; calcium 16mg.
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