Strawberry Sorbet - cooking recipe

Ingredients

1 pint strawberries (fresh) or 1 pint raspberries (fresh)
3/4 cup orange juice
1/2 cup milk
1/4 cup honey
2 egg whites
1 tablespoon honey

Preparation

Remove hulls from berries.
In a blender container, place berries, orange juice, milk, and 1/4 c honey.
Cover; blend 1 minute or till smooth.
(If desired, strain raspberry mixture to remove seeds).
Pour mixture into 9x9x2-inch pan.
Cover; freeze 2 to 3 hours or till almost firm.
In a mixer bowl beat egg whites with electric mixer on medium speed till soft peaks form.
Gradually add 1 T honey, beating on high speed till stiff peaks form.
Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl.
Beat with electric mixer till smooth.
Fold in egg whites.
Return to pan.
Cover; freeze 6 to 8 hours or till firm.
To serve, scrape across frozen mixture with spoon and mound in dessert dishes.
To make in an ice cream maker:
Follow steps 1 through 3. Pour into a plastic container and chill for one hour.
Beat egg whites until soft peaks form. Add 1 tbsp honey to egg whites and beat until stiff.
Fold into chilled strawberry mixture.
Pour into ice cream maker and freeze according to ice cream maker's instructions.