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Strawberry Sorbet


While the strawberries are in abundance in the Southern Hemisphere and my hubby also works in the industry so I am luck to have constant supply, I am making the most of them.

Sorbet is very easy to make, it just requires overnight freezing in between the processes.


  • 1 cup water
  • 1/2 cup sugar
  • 12 large strawberries
  • 1 egg white


  1. Place water and sugar in a pan and simmer gently until sugar has dissolved.
  2. Allow sugar syrup to cool.
  3. wash & hull (remove stalks) strawberries.
  4. blend strawberries in a food processor or blender
  5. add cooled sugar syrup to strawberries and give all ingredients another quick blend.
  6. freeze mixture overnight.
  7. next day – whisk egg white till fluffy & stiff
  8. remove strawberry mixture from freezer, add to food processor or blender, blend to a ‘slush’.
  9. add  egg white and re-blend or a minute. The egg white gives the sorbet a lighter airy texture, more like ice cream.

Enjoy a refreshing alternative to ice cream! Serve with fruit or a nice chocolate tart (future recipe) or on it’s own for a guilt free treat!

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