Good-Thyme Lemon Ice with Blushing Pink Compote
From: Better Homes and GardensAvoid last-minute fuss and make this frosty dessert up to 1 week before serving.
Servings: Makes 9 servings.
Prep: 50 mins
Total: 9 hrs 5 mins
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Ingredients
3 cups water
1 cup sugar
1 teaspoon finely shredded lemon peel
1/2 cup fresh lemon juice
1 tablespoon snipped fresh lemon thyme or thyme, or 1/2 teaspoon dried thyme, finely crushed
4 drops yellow food coloring (optional)
1/2 to 2/3 cup sugar
1/4 cup water
3 cups sliced fresh rhubarb
2 cups strawberries (halved if large)
1 teaspoon vanilla
Lemon thyme sprigs (optional)
Directions
1. In a medium saucepan combine the 3 cups water, 1 cup sugar, and, if using, dried thyme. Bring just to boiling to dissolve sugar; remove from heat. Stir in lemon peel. Cool thoroughly. Cover and chill.
2. In a 2-quart square baking dish combine the chilled syrup mixture, lemon juice, and if using, snipped fresh lemon thyme. Add yellow food coloring, if desired. Cover and freeze about 3 to 4 hours or until almost firm.
3. Break the frozen mixture into small chunks. Transfer chunks to a chilled mixed bowl. Beat with an electric mixer on medium speed until mixture is fluffy but not melted. Return quickly to the chilled dish. Cover and freeze until firm. Store, covered, in refrigerator up to 1 week.
4. In a medium saucepan stir together 1/2 to 2/3 cup sugar and 1/4 cup water. Bring to boiling, stirring to dissolve sugar. Stir in rhubarb. Return to boiling; reduce heat. Simmer, covered, about 5 minutes or until rhubarb is tender. Stir in strawberries and vanilla. Cool to room temperature. If not serving immediately, store, covered, in refrigerator up to 24 hours.
5. To serve, if frozen mixture is very firm, let stand at room temperature for 5 minutes. Scrape across top of the ice with a tablespoon and form ice into 2-inch balls. Place a ball of the ice on top of a serving of fruit. Garnish with lemon thyme sprigs, if desired. Makes 9 servings.
Nutrition Facts
Calories 152, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 38 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 46%, Calcium 3%, Iron 1%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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