Ene's Recipe Book

Method

1. Put the sugar and water in a heavy based saucepan and heat gently, stirring, until the sugar has dissolved.
2. Bring to the boil, then boil for another 5 minutes, without stirring, to form a syrup. Towards the end of the cooking time, keep an eye on the mixture to ensure that it does not burn.
3. Remove the syrup from the heat and set aside to cool for least 1 hour
4. Push the strawberries through a nylon sieve into a bowl to form a puree.
5. When the syrup is cold, add the strawberry puree to it with the lemon juice and orange juice and stir well together.
6. Whip the cream until it holds its shape. Keep in the refrigerator until ready to use.
7. If using an ice-cream maker, fold the strawberry mixture into the whipped cream, then churn in the machine following the manufacturer's instructions. Alternatively freeze the mixture in a freeze proof container, uncovered, for 1 to 2 hours or until it starts to set around the edges. Turn the mixture into a bowl and stir with a fork or beat in a food processor until smooth. Fold in whipped cream. Return to the freezer and freeze for a further 2 to 3 hours or until firm.
8. Cover the container with a lid for storing.