Preparation:
1. In a medium saucepan combine water and sugar. Cook and stir over high heat till mixture comes to a boil and sugar dissolves. Remove from heat and cool syrup completely.
2. Place strawberries in a food processor bowl or blender container. Cover; process or blend till nearly smooth. (For best results, puree half of the mixture at a time.) In a bowl stir together pureed strawberries, rum, lime peel, lime juice, and orange liqueur. Stir in the cooled syrup.
3. Freezie in a 4-quart ice cream freezer according to the manufacturer's directions. Makes 2 quarts.
Serving Ideas : Serve with purchased cooki |
