Strawberry Mallobet

• 32 marshmallows
• 2 cups milk
• 1 12 cups strawberries, pureed
• 2 teaspoons lemon juice

1. Place the marshmallows in a medium saucepan with two tbs milk.
2. Melt on low heat, stirring constantly with a whisk, until they are less than half way melted.
3. Remove from heat and keep stirring until they are uniform and fluffy.
4. Let cool a couple of minutes.
5. Whisk in the remaining milk, strawberry puree and lemon juice.
6. Pour the mallobet into a glass baking dish that is not too deep.
7. Place in the freezer.
8. Once ice crystals form around the edges of the pan (about 1 hr), beat mixture lightly to incorporate everything together.
9. Repeat this process once more until it is completely frozen (at about 2 hrs freezing time).
10. Serve scoops garnished with strawberries.
11. Note: For a raspberry mallobet, use fresh raspberry puree and 1 1/2 cups milk.

marshmallows, milk, strawberries, lemon juice

Taken from www.food.com/recipe/strawberry-mallobet-367584 (may not work)