1 cup sugar
1/4 cup orange juice
1 tablespoon lemon juice
3/4 cup water
2 quarts strawberries
1 cup heavy cream

Cook the sugar, orange juice, lemon juice and water, stirring steadily to the boiling point, then cook 5 minutes longer, or until syrupy.

Cool.

Pure the berries in an electric blender, or force through a sieve.

When the syrup is cool, mix it with the berries.

Whip the cream and fold it in.

Turn into two dry ice trays or into a mold. Cover.

Put in freezer for 4-5 hours or until frozen.

Serves 6-8.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. It was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Photo: Mary Melfi.

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