Strawberry Sorbet - cooking recipe

Ingredients

3/4 cup granulated sugar
1/2 cup Aperol
1 lb strawberries, hulled, plus extra to decorate
1 None lemon, juiced
1 None egg white, whipped to stiff peaks
None None lemon slices and mint leaves, to decorate

Preparation

In a small pot, bring the sugar and 1 cup water to a boil and simmer until the sugar is dissolved. Remove from the heat and allow to cool. Add the Aperol. Meanwhile, puree the strawberries and lemon juice in a blender. Add the Aperol syrup. Fold in the whipped egg white. Freeze for 6 hours, stirring every 30 mins then freeze for another 2-6 hours, undisturbed.
To serve, remove from the freezer and stir well. Spoon into a piping bag fitted with a large star nozzle and pipe into glasses. Decorate with strawberries, lemon slices and mint leaves and serve immediately.