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FLUFFY STRAWBERRY SHERBET
Serves: 8
1/2 cup water
3/4 cup sugar
3 egg
whites
3 cups strawberries
1 tablespoon lemon juice
Combine the
water and sugar in a saucepan. Dissolve the sugar over medium heat. Boil the
sugar until it reaches the soft ball stage, 238 degree F. To test without a
thermometer, put a drop of syrup in cold water. If it forms a soft ball, the
syrup is ready.
While making the syrup, beat the egg whites in a metal
bowl, until they begin to foam.
Slowly pour in the hot syrup and continue
beating for about 10 minutes or until mixture is cool.
Clean the
strawberries, hull and puree them with the lemon juice. Gently fold in the egg
white mixture then pour in an ice cream maker and freeze until creamy.
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