Fresh Strawberry Sorbet
ready in 5 h. 30 min.
Heat the sugar and water in a pan until the sugar has dissolved. Bring to a boil and remove from the heat. Cool, then chill for 1 hour.
Puree the strawberries in a blender or food processor and blend until smooth. Press through a sieve into a bowl.
Stir in the syrup and put into a freezerproof container. Cover and freeze for 4 hours until slushy.
Whisk the sorbet until smooth.
Whisk the egg white until frothy and stir into the sorbet. Put into a freezerproof container and freeze until firm.
Serve in scoops with strawberries and decorate with strawberry or mint leaves.