Angel Frost Punch - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen sliced strawberries
2 (6 oz.) frozen pink lemonade concentrate
2 c. water
1 qt. vanilla ice cream
2 (7 oz.) bottles lemon-lime soda

Preparation

Cut the peel into halves or quarters.
Let them stand overnight in salted water (one tablespoon salt to one quart water).
Drain and wash thoroughly.
Simmer in clear water, changing the water several times, until it has no bitter taste.
When the peel is tender, drain, cut into strips or add whole to the syrup and simmer until it is transparent.
Drain, roll in granulated sugar and allow the peel to dry well before packing.