Fresh Strawberry Sorbet Recipe
Are you looking for a yummy Fresh Strawberry Sorbet recipe that will make your guests come back to your door-step time and again? If you have a lot of Fruits on hand then Fresh Strawberry Sorbet is the recipe you should opt for. A delicious Dessert, the Fresh Strawberry Sorbet completes your meal. Please try out this Fresh Strawberry Sorbet recipe. I am waiting to know how it worked for you.
Ingredients
Peel of 1 lemon (yellow part only), finely minced
2/3 cup sugar or honey
2/3 cup water
1/4 cup fresh lemon juice
6 cups strawberries, chopped
2 large egg whites
2 teaspoons sugar (optional)
Directions
Combine minced lemon peel, sugar and water in small saucepan and boil until sugar dissolves, about 2 minutes. (If using honey, simply combine with peel, water is not necessary, but do not heat.) Strain lemon juice and set aside.
Place strawberries in processor or blender and puree in batches.
Add lemon peel mixture and lemon juice to strawberry puree and blend to combine thoroughly.
Transfer to shallow container and freeze.
Meanwhile, beat egg whites with electric mixer until stiff but not dry.
If using sugar, beat in remaining 2 teaspoons; omit if using honey.
Allow frozen sorbet to thaw until just softened, but not runny.
Place partially thawed strawberry mixture in processor or blender by spoonfuls.
Puree, using on/ off turns, then let machine run until mixture is thoroughly blended and fluffy.
Fold about 1/4 cup into egg whites, then fold in remainder.
Return to freezer until quite firm, at least 2 hours.
Place strawberries in processor or blender and puree in batches.
Add lemon peel mixture and lemon juice to strawberry puree and blend to combine thoroughly.
Transfer to shallow container and freeze.
Meanwhile, beat egg whites with electric mixer until stiff but not dry.
If using sugar, beat in remaining 2 teaspoons; omit if using honey.
Allow frozen sorbet to thaw until just softened, but not runny.
Place partially thawed strawberry mixture in processor or blender by spoonfuls.
Puree, using on/ off turns, then let machine run until mixture is thoroughly blended and fluffy.
Fold about 1/4 cup into egg whites, then fold in remainder.
Return to freezer until quite firm, at least 2 hours.
