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Lemon 'n' Lime Strawberry Ice Recipe

Lemon 'n' Lime Strawberry Ice Recipe

Marie Rizzo of Interlochen, Michigan sends her icy fruit dessert that's perfect for summer. “It's so refreshing after dinner,” she writes.
TOTAL TIME: Prep: 30 min. + freezing YIELD:6 servings


  • 1 cup sugar
  • 3/4 cup water
  • 1 tablespoon shredded orange peel
  • 2 teaspoons shredded lemon peel
  • 1-1/2 teaspoons shredded lime peel
  • 1/3 cup orange juice
  • 3 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 4 cups sliced fresh strawberries


  • 1. In a small saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until slightly thickened. Strain; discard peels. Add juices to the syrup; cool slightly.
  • 2. Place half of the juice mixture and 2 cups strawberries in a blender; cover and pulse until nearly smooth. Pour into a 2-qt. freezer container. Repeat with remaining juice mixture and berries.
  • 3. Cover and freeze 12 hours or overnight, stirring several times. Ice may be frozen for up to 3 months. Just before serving, break apart with a large spoon. Yield: 6 servings.

Nutritional Facts

2/3 cup: 173 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 44g carbohydrate (39g sugars, 3g fiber), 1g protein.

Reviews for Lemon 'n' Lime Strawberry Ice

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justmbeth User ID: 1196484 233542
Reviewed Sep. 27, 2015

"Great use of abundance of fresh picked strawberries. Used some as a dessert and some as a margarita mix."

cdgunn User ID: 2449729 59962
Reviewed Jan. 14, 2013

"Add margarita mix for a delicious strawberry margarita!"

dixiehearts User ID: 1870566 145089
Reviewed Aug. 2, 2012

"This is great but I did't use the sugar, used a sugar free substitute , Awesome!"

kayla1475 User ID: 6178006 145085
Reviewed Aug. 29, 2011

"This was one of the best desserts I've ever made. I was shocked at how much flavor there was for this recipe to be so simple."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.