Author: Canadian Living

  • Portion size 8 servings


  • 2/3 cups granulated sugar
  • 2/3 cups water
  • 2 cups Strawberries hulled
  • 1 cantaloupe peeled and cubed to make 3 cups
  • 2 tablespoons lemon juice


Simple Syrup: In saucepan, bring sugar and water to boil, stirring to dissolve sugar. Let cool completely.

Wash, prepare strawberries and cantaloupe and puree with lemon juice to make Fresh Fruit Puree lt. Mix with Simple Syrup.

Freeze in shallow metal cake pan for about 4 hours or until firm. Break into chunks; puree in food processor. Pack into airtight container and refreeze for 4 hours or until firm or for up to 2 days. (Or freeze in ice cream machine according to manufacturer's instructions.)