- Yield 4 servings
- Prep 10 mins
- Cook 0 mins
- -- Grated rind and juice of 1 orange or tangerine
- 2/3 cup sugar
- 1 quart strawberries
- Combine rind, juice and sugar in a small saucepan. Bring to a boil and cook, stirring, until sugar dissolves. Cool.
- Rinse berries. Place in a food processor. Add juice mixture. Pulse until blended. Pour into canister of an ice-cream freezer; freeze according to manufacturer’s instructions.
Recipe adapted from Deborah Madison’s Local Flavors: Cooking and Eating From America’s Farmers’ Markets (Broadway Books, 2002).