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1
Heat strawberries, wine, mint and honey in 1 1/2-quart saucepan over medium heat 5 minutes, stirring occasionally; remove from heat. Cover and refrigerate at least 4 hours, but no longer than 24 hours.
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2
Place strawberry mixture in blender or food processor. Cover and blend until smooth; strain.
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3
Stir in lemon peel. Pour into 1-quart ice-cream freezer. Freeze according to manufacturer's directions.
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