FRESH STRAWBERRY SHERBET

FRESH STRAWBERRY SHERBET image

Yield For about 1 ½ quarts

Number Of Ingredients 5

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2 quarts fresh strawberries, or 4 ten-ounce packages frozen strawberries, thawed and drained, and no sugar
A mixing bowl
1 ½ cups "instant superfine" sugar (blend granulated sugar in a food processor or blender for a few minutes)
¼ cup lemon juice
2 egg whites (use pasturized eggs)

Steps:

Hull and wash the strawberries; purée 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 purée-egg whites discourage large ice crystals from forming. FREEZING Set freezer to zero degrees, or ice compartment to coldest temperature. Cover and freeze for several hours or until purée 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.) SERVING Serve the sherbet in a decorative bowl, individual dishes or cookie cups. Decorate with whole or sliced strawberries.