Lemon Ice Minty Strawberries Food

STRAWBERRY ITALIAN ICE

Steps:

• In a blender, combine the apple juice concentrate, lemon juice and strawberries; cover and process until blended. Pour into an ungreased 8-in. square dish. Cover and freeze for 1-1/2 to 2 hours or until partially set. , Spoon into a large bowl; beat on medium speed for 1-1/2 minutes. Return to dish; freeze for 2-3 hours or until firm. , Remove from the freezer 10 minutes before serving. Garnish with mint if desired.

LEMON ICE

Steps:

• In a large saucepan over low heat, cook and stir sugar and water until sugar is dissolved. Remove from the heat; stir in lemon juice. , Pour into a freezer container. Freeze until mixture becomes slushy, about 4 hours, stirring every 30 minutes. If desired, top servings with lemon slices and mint.

STRAWBERRY ICE

Steps:

• Place the strawberries in a blender or food processor; cover and process until smooth. In a saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved, about 5 minutes; cool slightly. Add to blender. Add lemon juice; cover and process until combined., Pour into a shallow freezer container; cover and freeze for 4-6 hours or until almost frozen. Just before serving, whip mixture in a blender or food processor.

MINTY STRAWBERRY LEMONADE

Steps:

• Combine lemon juice, sugar and water.
• Stir until sugar is dissolved.
• Chill.
• Place one strawberry and one mint leaf in each compartment of a 16 cube ice tray.
• Pour 1 to 1 1/2 cups of the chilled lemonade into the tray to fill.
• Freeze.
• To serve, place 4 mint-strawberry ice cubes in a glass and add lemonade.
• ENJOY!

MINTY STRAWBERRY LEMON PIE

Steps:

• Bring 3/4 cup water and mint to boil in small saucepan. Remove from heat; let stand 1 min. Strain liquid into bowl; discard mint. Bring strained liquid back to boil.
• Add boiling strained liquid to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in lemon zest and juice. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Stir in 2 cups COOL WHIP with whisk until blended. Add strawberries; stir. Refrigerate 30 min. or until mixture is thick enough to mound. Spoon into crust.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP.