Preparation:
Combine strawberries and Fruit Punch Concentrate; set aside. Heat water and sugar in medium saucepan until sugar dissolves; cook 3 to 4 minutes longer. Add to strawberries; chill thoroughly. Freeze according to ice cream maker's instructions or put into shallow pan and freeze 3 to 4 hours, stirring every 30 minutes, scraping mixture into fine particles. Serve in small scoops in pretty dessert dishes or in center of honeydew melon halves. Garnish with fresh mint leaves. Makes 4 serving |
