Strawberry Sorbet

1. 1

   Place 2 cups of water, the sugar, lemon zest and strawberries in a pan and bring to a boil, stirring. Remove from the heat and leave to cool. Stir in the lemon juice.

2. 2

   Using an electric mixer, beat the egg white until stiff. Fold in the strawberry puree. Transfer the mixture to a metal bowl and freeze for 1-2 hours. Stir the mixture every 30 mins, until set.

3. 3

   Use a small ice cream scoop to place 1-2 balls of sorbet in 8 glasses then top with a little prosecco. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.