Ingredients

  • 170 grams sugar, caster
  • 570 milliliters water
  • 20 milliliters lemon juice
  • 340 grams strawberries
  • 1 egg white

Directions

1. Place sugar and water in heavy saucepan. Dissolve sugar over low heat. When completely dissolved, boil gently for 5 minutes. Add lemon or orange juice and cool.
2. Liquidize or mash the strawberries to a pulp and add the syrup. Place in a bowl in the freezer for 30 minutes or until beginning to solidify. Whisk the egg white until stiff and fold into the mixture.
3. Return to the freezer until firm.
4. NOTE: If you have a food processor, allow the sorbet to freeze. Defrost slightly, then whisk until soft. Pour the egg white in, through the funnel, whizzing all the time. Freeze until firm.

Notes
Serving Ideas:Original serves 4.


Categories
Cream, Ice
Keywords
Ice Cream
MacGourmet downloadStrawberry Sorbet. To import, drag image to your MacGourmet recipe box.