Instructions: In a saucepan, make a syrup with 2 cups water and 1 cup sugar. Stir over heat until the sugar dissolves, then add the juice of half a lemon and boil the syrup vigorously for 5 minutes. Set aside to cool.

In a food processor, puree 3 punnets of hulled, strawberries with quarter of a cup of milk and a couple of drops of red food colouring.

Combine puree with the syrup and pour into a narrow rectangular cake tin or a freezer tray and freeze.

To serve, break up the strawberry ice with a fork and spoon it into chilled dishes or glasses. Serve immediately.

Makes 6 servings.

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