Regan Burns Cafiso
|1 pount ripe strawberries, rinsed, hulled, and quartered||1/4 cup fresh lemon juice|
|1/2-3/4 cup light agave nectar (sometimes called agave syrup)||1/4 cup water|
Combine strawberries, 1/2 cup agave nectar, lemon juice, and water in a blender. Process a few seconds until mixture is smooth and homogeneous. (Don't over blend.) Taste strawberry puree and stir in up to 1/4 cup additional agave nectar to taste; it should be quite sweet. Chill strawberry mixture 30 minutes in fridge. Freeze according to ice-cream maker instructions. Transfer to an airtight container and freeze.
Note: You can also pour mixture into ice-pop molds for strawberry pops.
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