Photo: Massimo Adami
Estimated Nutrition (whole recipe, rough)
187
Calories
4g
Protein
2g
Fat
45g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2-pint baskets very ripe California strawberries, stemmed
- 3 tablespoons fresh lemon juice
- 2 tablespoons light corn syrup sugar (about 1 cup)
- =
Directions
1
Puree strawberries with electric blender or food processor. Stir in lemon juice and corn syrup. Gradually mix in sugar, adding up to 1 cup, depending on flavor of strawberries. Pour into container of ice cream freezer and freeze according to manufacturer's instructions. Transfer to covered container and place in freezer up to 4 hours. Makes about 1 quart
Recipe sourced from
fandom