Strawberry Lemonade Sorbet

Ingredients

• 2 cups strawberry puree

• 3/4 cup freshly squeezed lemon juice

• 1.5 cups sugar

• 1.5 cups water

• 1 raw egg

Method

Begin by making a simple syrup out of the water and sugar by placing them in a saucepan and stirring. Bring the mixture to a light boil and stir until all of the sugar is completely dissolved. Set aside to cool.

Wash and hull your strawberries and place them in the jar of a blender. Turn it on and puree them for 2-3 minutes, or until they are very smooth and most of the seeds are ground. Measure out two cups and pour it into a bowl that will hold at least 3 more cups of liquid.

Stir the lemon juice into the strawberry puree. Wash and dry a whole, raw egg and set it aside. Stir about half of the simple syrup into the strawberry and lemon juice, then gently place the egg in the bowl. Continue stirring in the simple syrup until the egg is floating, and you can see a section about the size of a quarter, to indicate you have the right amount of sugar in the syrup to prevent the sorbet from being too icy. Stir gently so the egg shell doesn’t crack. Cover and keep in the fridge to chill completely. 

Recipe by Rebecca Neidhart