Strawberry Sorbet

1. 1

   In a small pot, bring the sugar and 1 cup water to a boil and simmer until the sugar is dissolved. Remove from the heat and allow to cool. Add the Aperol. Meanwhile, puree the strawberries and lemon juice in a blender. Add the Aperol syrup. Fold in the whipped egg white. Freeze for 6 hours, stirring every 30 mins then freeze for another 2-6 hours, undisturbed.

2. 2

   To serve, remove from the freezer and stir well. Spoon into a piping bag fitted with a large star nozzle and pipe into glasses. Decorate with strawberries, lemon slices and mint leaves and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.