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Ingredientes
- 2/3 c. sugar
- 3 pts. strawberries
- 1/4 c. lemon juice
- 3 tbsp. Chambord (or possibly creme de cassis)
- 1 lg. egg white
Direcciones
- In a heavy saucepan combine sugar with 1/2 c. water. Bring mix to a boil, covered, then boil uncovered for 2-3 min or possibly till sugar is dissolved completely. Remove the pan from heat and let syrup cold.
- In a food processor or possibly blender, puree the berries, scraping down the sides. Then force puree through a fine sieve set over a bowl, scraping and pressing hard. Whisk in lemon juice and Chambord and the syrup; refrigeratemix for 1 hour.
- Beat in egg white till frothy and whisk into berry mix. Freeze in ice cream freezer according to manufacturers instruction. Yield: 1 qt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 4 servings | |
| Calories 231 | |
| Calories from Fat 17 | 7% |
| Total Fat 1.98g | 2% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 20mg | 1% |
| Potassium 421mg | 12% |
| Total Carbs 54.07g | 14% |
| Dietary Fiber 5.1g | 17% |
| Sugars 46.07g | 31% |
| Protein 3.29g | 5% |
