1 lb chopped, fresh strawberries
1/3 cup of sugar
2 tsp of lemon juice
2 pints vanilla ice cream
Add strawberries, sugar and lemon juice to a nonstick pan, boil over medium heat until slightly thickened or about 8 minutes. Pour into a bowl and mash lightly with a fork; put in freezer until cold.
Scoop ice cream into a microwave-safe bowl and soften in microwave at lowest setting for 10-20 second intervals; stirring until smooth. Spread in 13” x 9” dish and freeze until somewhat firm, about 10 minutes.
Spoon strawberry sauce over ice cream and then using the spoon, gently swirl into the ice cream. Scoop mixture into pop molds or paper cups and add sticks or straws. Freeze until completely firm, about 2 hours.
To remove pops, run warm water over outside of molds for a few seconds to loosen. Peel paper cups.
Colorful straw halves make festive sticks.
Try with other ice cream flavors: chocolate, coconut, lemon…
Fresh mozzarella balls (pearl size are best)
Chopped fresh basil
Rinse and dry berries and basil. Combine berries, chopped basil, and mozzarella. Drizzle with olive oil and balsamic glaze to taste. Adjust quantities to taste and number of servings.
Recipe Inspired by Two Peas & Their Pod
2 cups of fresh, hulled strawberries
Lime wedges, about 8-10
1 cup (or to taste), superfine sugar
1 ½ cups of fresh lime juice
2-3 cups of favorite tequila
3 cups Triple Sec or any orange liqueur
Mix in a pitcher tequila, lime juice, sugar, and Triple Sec until sugar dissolves. Using a blender or a food processor, blend together strawberries and ¼ cup of tequila mixture until smooth. Add blended strawberries to pitcher and stir. Keep chilled till ready to serve.
Pour salt on a small plate, rub glass rims with lime wedges, and dip glass rims into salt to coat. Add ice to glasses, pour margaritas, and garnish with lime wedges and strawberries. Cheers!
Recipe Inspired by Better Homes & Gardens