Fresh Strawberry Sherbet

1. 1

   Hull and wash the strawberries; puree through a food processor, a food mill or sieve set over a mixing bowl. Add the sugar and lemon juice; beat for a minute or two until sugar has completely dissolved-you can feel no granules on your tongue. Beat the egg whites in a separate bowl until they form soft peaks (or add to food processor mixture), then beat into the strawberry puree-egg whites discourage large ice crystals from forming.

2. 2

   FREEZING

3. 3

   Set freezer to zero degrees, or ice compartment to coldest temperature. Cover and freeze for several hours or until puree has almost set. Beat vigorously with a wire whip for several minutes to break up ice crystals and to lighten the texture . Cover and return to freezer until sherbet has fully set. (Note: First freezing takes 4 - 5 hours; if it has hardened too much for beating, let it thaw until softened; second freezing takes 3 to 4 hours or leave overnight. If you wish to speed things up, freeze in a shallow pan or in ice-cube trays.)

4. 4

   SERVING

5. 5

   Serve the sherbet in a decorative bowl, individual dishes or cookie cups. Decorate with whole or sliced strawberries.

No additional tips available.