Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Make the syrup. Stir the sugar into the warm water in the jug until completely dissolved. Dissolving it first means no gritty sugar in the finished ice.
- 2
Blend. Blitz the strawberries with the syrup, lemon juice and salt for 1-2 min until perfectly smooth.
- 3
Strain. Press the purée through the sieve into the dish to remove the seeds. A shallow layer freezes faster and more evenly.
- 4
First freeze. Freeze, uncovered, for about 1 h, until the edges are icy and the centre is slushy.
- 5
Scrape. Rake the frozen edges with the fork and stir the crystals into the slushy middle. Repeat every 30-60 min, breaking up any lumps, for 2-3 h more, until the whole dish is dry, light flakes.
- 6
Serve. Rake once more just before serving and pile into chilled glasses with a halved strawberry.
Storage
Keep frozen in a covered container for up to 1 week; rake with a fork to loosen before serving.
EU nutrition claims
- Low fat: 0.3 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0 g saturated fat per 100 g, 0% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.07 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 1.9 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 76 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
12.7 g per serving
25.4 % of the 50 g daily maximum · 50.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- blender
- jug
- fine sieve
- 33 x 23 cm glass or metal dish
- fork
- chilled glasses or bowls
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 70 kcal |
| Protein | 0.5 g |
| Carbohydrate | 17.9 g |
| of which sugars | 15.8 g |
| of which free sugars | 12.7 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 1.3 g |
| Salt | 0.05 g |
Protein per 100 kcal
0.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
