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Makes 1.5 quarts 1/2 c. sugar 1/2 c. water 1 1/2 lb. strawberries, cleaned and hulled 2 Tbs. berry vodka 1 Tbs. fresh squeezed lemon juice 1/2 c. strong brewed rooibos tea, about 5 tea bags 1/2 tsp. xanthan gum Bring sugar and water to a boil. Simmer one to two minutes, stirring until sugar dissolves. Allow to cool. Pour sugar-water mixture into blender. Add the rest of the ingredients and pulse until smooth. Add enough water to make three cups of liquid. Cover and chill for about two hours, then process in ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm. |
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