100 g/4 oz caster (superfine) sugar
300 ml water
225 g/8 oz ripe strawberries
Juice of 1 small lemon
1 egg white
Put the sugar and water in a saucepan.
Heat gently until the sugar has dissolved completely. Leave to cool.
Puree the strawberries in a blender or food processor. Pass through a
sieve (strainer) if liked, to remove the pips. Stir into the syrup
with the lemon juice. Turn into a freezer-proof container and freeze
until firm around the edges. Whisk with a fork to break up the ice
crystals. Whisk the egg white until stiff and fold into the sorbet.
Return to the freezer until firm. Remove from the freezer 10 minutes
before serving to soften slightly.