Let’s make this refreshing Strawberry Citrus Ice:

1. Make the Simple Syrup:

In a small saucepan, combine the ¾ cup sugar and ½ cup water.

Place over medium heat. Bring to a boil, stirring constantly until the sugar is completely dissolved.

Once the sugar is dissolved and the syrup is clear, remove it from the heat.  

2. Chill the Syrup:

Transfer the simple syrup to a bowl. Cool slightly at room temperature.

Then, cover the bowl and refrigerate until the syrup is completely cold. Using cold syrup is important for the final texture and helps the mixture freeze properly in the ice cream maker.

3. Puree Strawberries and Juices:

While the syrup is chilling, place the chopped strawberries, fresh lime juice, and fresh orange juice in a blender or food processor.

Cover and process until the mixture is completely smooth.

4. Combine and Chill Mixture:

Add the chilled simple syrup to the strawberry puree in the blender or food processor.

Pulse briefly just to blend everything together.

Transfer the final mixture to a bowl, cover, and refrigerate until thoroughly chilled, at least 1-2 hours or preferably longer. The mixture MUST be very cold before churning.

5. Churn:

Pour the chilled strawberry-citrus mixture into the cylinder of your ice cream maker.

Freeze according to the manufacturer’s directions. It will likely take 20-30 minutes, depending on your machine. The ice should be thick but still soft-serve consistency.

6. Freeze or Serve:

Serve the Strawberry Citrus Ice immediately for a softer texture.

Or, transfer it to freezer-safe containers, allowing a little headspace for expansion, and freeze until firm (usually a few more hours) for a scoopable consistency. Enjoy!