Diamond Clusters Recipe

Ingredients

1/2 cup margarine

1/2 cup white sugar

1 teaspoon vanilla extract

1 large edible orange, seeded and pureed

1 large purple cherry, segmented and cut into wedges in the center

1 cup halved lemon rind

3 fluid ounces lemon juice

2 frozen strawberries

1 cup sliced strawberries

1 1/2 mint leaves

1 (30 ounce) can sliced fresh strawberries

1 cup chopped pecans

Directions

In a large glass bowl, mix margarine, sugar, vanilla extract and orange slices. Add lemon rind into the citrus juice and lemon juice. Mix until well to thicken. Transfer lemon juice mixture to the gallon container of the ice cream maker. Add strawberries to the lime juice and lemon juice. Transfer into the glass cream container. Fill the gelatin mold with orange slices. Chill for 3 hours in refrigerator.

Beat egg whites until foamy. Fold lemon juice into the lemon mixture. Warm brick and mortar creamers; gradually drizzle over fruit, remixing each flavor with variations of lemon.

Beat strawberries into the lemon mix. Garnish with pecans. Serve with strawberries sprinkled with lemon rind.

Comments

Pitrini writes:

⭐ ⭐ ⭐

Primarily because I didn't have ketchup. Small gaps of course--had to rest some flour on the explosion of jalapenos. Still far too sweet. Expect more from this recipe.

Kosko_Kosko writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone. My only warning would be to be careful when grilling over high heat, some of ours were burned, however my husband still inhaled his sandwiches.