Strawberry Sorbet Recipe

100 g/4 oz caster (superfine) sugar
300 ml water
225 g/8 oz ripe strawberries
Juice of 1 small lemon
1 egg white

Method:

Put the sugar and water in a saucepan. Heat gently until the sugar has dissolved completely. Leave to cool. Puree the strawberries in a blender or food processor. Pass through a sieve (strainer) if liked, to remove the pips. Stir into the syrup with the lemon juice. Turn into a freezer-proof container and freeze until firm around the edges. Whisk with a fork to break up the ice crystals. Whisk the egg white until stiff and fold into the sorbet. Return to the freezer until firm. Remove from the freezer 10 minutes before serving to soften slightly.