This simple little Turkish ice can be served as a dessert or as a palate-cleansing between-courses Sorbet. You dont need an ice-cream machine to make it. In a saucepan, make a syrup with 2 cups water and 1 cup sugar. Stir over heat until the sugar dissolves, then add the juice of half a lemon and boil the syrup vigorously for 5 minutes. Set aside to cool. In a food processor, puree 3 punnets of hulled, strawberries with quarter of a cup of milk and a couple of drops of red food colouring. Combine puree with the syrup and pour into a narrow rectangular cake tin or a freezer tray and freeze. To serve, break up the strawberry ice with a fork and spoon it into chilled dishes or glasses. Serve immediately. Makes 6 servings. From the Sydney Morning Herald, 11/3/92. Courtesy, Mark Herron. Posted by Stephen Ceideberg; November 17 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip