A good old fashioned, straightforward sorbet. None of yer fancy posh modern muck. No, a sorbet like we used to have 'em, back when dad would nick t'ice out of t'ice house from t'big house up t'hill.Ingredients
- 500g ripe strawberries
- 175g caster sugar
- 570 ml water
- 3 tbsp lemon juice
- 2 egg whites, whipped to hard peak
Boil the water in a pan, adding the caster sugar and lemon juice as soon as it starts to bubble, and keep this mixture on a rolling boil for about 10 minutes. Leave this to cool for 15 minutes, then add it to the strawberries in a blender and blend well. Strain the mixture through a fine meshed sieve into your freezer container. Place the sorbet in the freezer, returning to it after about 2 hours to give it a quick stir to break up the crystals, and then folding in the egg whites. Return the sorbet to the freezer, and then stir it again after an hour and repeat until it's frozen.