FROSTY STRAWBERRY DAIQUIRI PIE (non alcoholic) with LEMON SYRUP RECIPE

Serve with chocolate sauce or try the lemon syrup for a sweet & tart experience.


Frosty Strawberry Daiquiri Pie (non alcoholic)

Makes 2 pies

1 can (14 ounces) sweetened condensed milk

1 pint heavy whipping cream, whipped

10 ounces Bacardi strawberry daiquiri frozen concentrate (1 can) (do not add water)

2 tablespoons lemon juice

1 ½ - 2 cups chopped fresh strawberries (put through the food chopper)

2 short bread or graham cracker crusts (9 inches)

1.1. In a large bowl, combine the milk, lemon juice and the strawberry daiquiri concentrate. Mix well. Fold half of the whipped cream into strawberry daiquiri mixture. Fold in remaining whipped cream. Refrigerate while you prep the chopped strawberries. Add the chopped strawberries and mix well. . Divide and spoon into crusts. Cover and Freeze over night.

2. Remove from freezer 10-15 minutes before serving. Garnish with, sliced strawberries and chocolate syrup (if desired) 

Ingredients

sweetened condensed milk mixed with strawberry concentrate

CANDIED LEMON PEEL/LEMON SYRUP

Ingredients:

2 lemons

1 ½ cups water

1 ½ cups granulated sugar

Sugar for coating

3 tablespoons lemon juice

Wash and dry two lemons.  With a vegetable peeler, peel lemons in a circular spiral motion.  Set aside.

Boil the water in a small saucepan.  Add lemon peel.  Boil for approximately 5 minutes or until the peel is tender.

Remove the peel from the water.  Add the sugar and lemon juice and bring to a very gentle boil.  While the sugar water is cooking, cut your peel into narrow strips.  

Once the sugar water is at a gentle boil, add the lemon peel.  Stir constantly.  DO NOT BOIL AT A RAPID BOIL OR IT WILL CARMELIZE AND BURN.  When the lemon peel is nearly translucent, remove from heat (approximately 15 – 20 minutes). 

Using a sieve, pour the liquid (lemon syrup) through the sieve (which catches the candied peel) and into a container for storage.

In a shallow bowl, add about 1/3 cup sugar.  Coat each peel in sugar and place separately in a storage container.  Let dry overnight.

Let the lemon syrup cool, then store in the refrigerator.