I should say, this recipe is adapted from the Ball Blue Book of Canning and any soft fruit can be substituted to accomodate the season.
I made strawberries because that is the season that we just got out of.
And it is GOOD. VERY good.
If you like strawberries, you will think this divine.
If you are addicted to sugar, this will not fail you.
If you are hot, this is COOL. VERY cool!
You will need:
4 cups sliced fruit-any soft variety (I used strawberries)
2 cups sugar
1 cup orange juice (I used pinapple because that is what I had)
2 T. lemon juice
Puree fruit in food processor or blender.
Add remaining ingredients to a saucepan and stir over heat until sugar dissolves.
Add fruit puree.
Add to a freezable container.
(Now, the BBB-that is, by the way, Ball Blue Book) says to put it in a 13x9 inch pan and once frozen, bring it out cut it up, puree it again. Put in freezer safe canning jars and freeze in individual portions.)
Here is what I did (since I don't want to waste freezer space OR containers...
I just plopped it into an empty (and recycled ;-) ) 1 gallon ice cream pail and froze that.
You can too.
Then, when you are ready to serve some, simply cut out hunks enough to fill the crowd-and save the rest for later.
Puree or blend said hunks until light and fluffy.
ALWAYS garnish. It makes things lovely. Mint is a good standby! ;-)