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)
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| Ingredients |
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| 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.
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