Italian Strawberry Water Ice
2 C. sugar
1 C. water
4 pints fresh ripe strawberries, rinsed and hulled
1/3 C. orange juice
1/4 C lemon juice
Combine sugar and water in saucepan; stir and bring to boiling. Boil 5 minutes. Let cool.
Puree berries in electric blender or force through sieve.
Add juices to mixture of the cooked syrup and berries. Mix well.
Turn into refrigerator trays, cover tightly and freeze.
About 45 minutes before serving time, remove trays from freezer to refrigerate to allow the ice to soften slightly.
Spoon into sherbet glasses.