If you want to enjoy strawberry fields forever, this is a refreshing way to do it.
Here is a recipe from BC Strawberries that can be made in advance and frozen. Refrigerate for about 20 to 30 minutes before serving or until lightly softened.
Yield: 4 cups
3/4 cup (175 ml) sugar
3/4 cup (175 ml) water
6 cups (1.5 ml) strawberries, halves
2 tablespoons (30 ml) lemon juice
2 tablespoons (30 ml) frozen orange concentrate
strawberries, cut into slices
Heat sugar and water in a small saucepan, stirring until the sugar is dissolved.
Pour into the bowl and refrigerate for about 2 hours.
In blender, puree strawberries.
Add lemon and orange juice and sugar water mixture; mix thoroughly.
Pour the strawberry mixture into 8 inch (2 L) square metal baking tin, cover and freeze for 3 to 4 hours or until almost firm.
Cut the mixture into small pieces and puree in a blender or food processor until smooth and creamy.
Pour the mixture into a container with a lid.
Freeze for about 3 hours or until firm.
Garnish each serving with extra slices of strawberries.