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
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.