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. ---------------------------------------------------------------------------
Nutrition
Ingredients
