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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slightly thaw the strawberries by placing them in a large bowl at room temperature while the other components are prepared, about 20 minutes. | 2. Remove wide strips of zest from the orange and lemon with a vegetable peeler and scrape off any bitter white pith. Combine the Splenda with 1/2 cup water in a small saucepan and add the citrus zests and juices. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Allow the syrup to cool a bit, and then strain the mixture, discarding the peels. | 3. Transfer the strawberries to a food processor or blender, add 1/2 cup of the citrus syrup, and pulse until a nearly smooth, frosty puree is formed, adding more syrup to blend, if necessary. Transfer the semi frozen puree to a bowl and freeze 2-3 hours, until firm. | 4. To serve, let stand at room temperature 15-20 minutes to soften slightly, scrape across the italian ice with a large spoon, and place into serving dishes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
strawberry	16	ounces	unsweetened	145.1494	34.8359	3.0391	1.3608
orange juice zest	1		juice	-	-	-	-
lemon juice zest	1		juice	-	-	-	-
splenda granular	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.