Strawberry Campari Sorbet

1. 1

   In a saucepan, bring the sugar and 1 cup of water to a boil. Simmer until the sugar is dissolved, remove from the heat and allow to cool.

2. 2

   In a blender, puree the strawberries and lemon juice. Stir the Campari into the sugar syrup, then stir in the puree. Beat the egg white until it forms stiff peaks, then fold into the strawberry mixture. Freeze for 6 hours, stirring every 30 mins, then freeze for a further 2-6 hours.

3. 3

   Remove from the freezer, stir well and spoon into a piping bag fitted with a large star nozzle. Pipe into 4 glasses, decorate with strawberries, lemon slices, and mint leaves. Serve immediately.

* Per serving · 4 servings · Values may vary.

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