Ingredients

Yield: 10 cups or 20 servings

1 3/4 cup orange juice
1/2 cup lemon juice
3 pints strawberries, hulled
1 3/4 cups sugar
1/8 teaspoon salt

Directions

In covered blender at high speed, blend all ingredients until smooth, blending about half at a time. Pour strawberry mixture in a 9xl3-inch pan and mix well. Cover pan with foil or plastic wrap and freeze until partially frozen (frozen firm to one inch from the edge of pan), about 4 hours, stirring occasionally. Spoon strawberry mixture into chilled large bowl and, with mixer at medium speed, beat until smooth, but still frozen. Return strawberry mixture to baking pan. Cover with foil or plastic wrap and freeze until firm, about 3 hours. To serve, remove mixture from freezer and let stand at room temperature 10 minutes for easier scooping. (This can be made early in the day or a month ahead).

Each serving contains 87 calories, 0 g fat, 23 g carb, 16 mg sodium, 0 mg cholesterol.