Yield: 6 Servings
|1½ cup||Granulated sugar|
|1 \N||Lemon; grated zest of|
|1 pounds||Frozen strawberries|
|¼ cup||Lemon juice|
|2 \N||Egg whites; beaten until stiff|
From: by547@... (Kyran Pittman Snair) Date: 16 Jun 1995 17:57:49 -0400 Boil the first three ingreidients for five minutes. Since I was using frozen berries, i didn't have to wait for the liquid to cool. Add berries to syrup, then puree in blender in small batches. Chill in freezer in a glass casserole or metal pan until thoroughly cool, but not frozen solid.
Stir in lemon juice and fold in egg whites. Freeze four to six hours, folding mixture once or twice. Thaw slightly before serving. It was a terrific dessert and I imagine could use any fruit, fresh or frozen.
Optional: I added a splash of rum to the berry puree for a daquiri flavour and garnished the frozen sorbet with lime slices. Hey, it was Saturday night!
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .