8 quarts strawberries
1 1/2 cups sugar
2 cups water
1 large lemon
1 orange

Boil sugar and water for ten minutes in an uncovered kettle.

Clean strawberries and crush through a sieve and add the juice of the lemon and orange.

Add the syrup after straining, mix well and freeze in ice cream freezer.

This recipe was first published in the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at "pds.lib.harvard.edu/pds/view. Photo: Mary Melfi.

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