This strawberry sorbet is the perfect treat for a summer dessert. The recipe shows you how to make an Italian meringue which is the base for this classic Italian delight.
6 people made this
350g strawberries, hulled and sliced
juice of 1/2 a lemon
1 tablespoon caster sugar plus 125g caster sugar for the syrup
60g egg whites (about 2)
grated milk chocolate to decorate
Method Prep:30min › Extra time:3hr freezing › Ready in:3hr30min
Place the strawberries in a bowl with lemon juice and 1 tablespoon caster sugar. Toss and let them marinate while preparing the Italian meringue.
First make a sugar syrup: In a small pot over low heat dissolve 125g caster sugar in 25g water. Bring to the boil and cook for 5 minutes.
In a large clean bowl, beat the egg whites until stiff peaks form. Pour in the sugar syrup, a little bit at the time, while still beating. Keep beating until the mixture is cold, about 10 minutes.
Drain the strawberries from the marinade, puree until smooth and fold in the meringue. Mix well.
Transfer the bowl into the freezer. After 30 minutes, remove and stir to break the ice. Keep doing this 3 to 4 times until it reaches a smooth consistency. Serve the sorbet in tall glasses, sprinkled with shaved chocolate.