Strawberry Sorbet - cooking recipe

Ingredients

1/2 c. sugar
3 c. strawberries
white grape juice (optional)
1 envelope unflavored gelatin
1/4 small lemon, peeled and seeded
zest of 1 whole lemon
2 egg whites, beaten until stiff

Preparation

Sprinkle sugar over strawberries; set aside at least 2 hours. Drain strawberries, reserving juice.
Set strawberries aside. There should be 3/4 cup juice; if not, add white grape juice to make this amount.
In small saucepan, sprinkle gelatin over strawberry juice; allow it to soften for 5 minutes.
Heat slowly to melt, stirring constantly.
Place lemon, zest, gelatin and juice in a blender until smooth.
Add half the berries; blend until smooth.
Mash remaining berries; fold into pureed mixture. Process in an ice cream maker until slightly thickened.
Add beaten egg whites; process until thick.
Freeze until ready to serve.
Makes 2 pints.