1 cup sugar
1/2 cup water
2 lb. approximately 4 to 5 cups, fresh strawberries, 2 to 3 dry pints, hulled and rinsed
1/3 cup fresh lemon juice
2 tablespoons raspberry or blackberry flavored liqueur- optional
1. Stirring constantly, cook sugar and water over high heat in a small saucepan until sugar dissolves and mixture reaches a full boil.
2. Remove pan immediately from heat and cool to room temperature. Strain syrup if necessary and refrigerate at least 30 minutes before blending with fruit.
3. In a blender or food processor, puree fruit with cooled sugar syrup, lemon juice, and liqueur.
4. Transfer fruit mixture to an ice cream maker and freeze according to manufacturer’s instructions.
