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Serves: 8


  • 1/2 cup water
    3/4 cup sugar
    3 egg whites
    3 cups strawberries
    1 tablespoon lemon juice


  • Combine the water and sugar in a saucepan. Dissolve the sugar over medium heat. Boil the sugar until it reaches the soft ball stage, 238 degree F. To test without a thermometer, put a drop of syrup in cold water. If it forms a soft ball, the syrup is ready.
    While making the syrup, beat the egg whites in a metal bowl, until they begin to foam.
    Slowly pour in the hot syrup and continue beating for about 10 minutes or until mixture is cool.
    Clean the strawberries, hull and puree them with the lemon juice. Gently fold in the egg white mixture then pour in an ice cream maker and freeze until creamy.
Fluffy strawberry sherbet

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