Lime Sorbet with Strawberries

Boil sugar with 600 ml (approximately 2 1/2 cups) of water and cook, stirring, until the sugar is dissolved, then stir in the lime zest and simmer about 10 minutes. Remove from heat and let the syrup cool.

Stir in the lime juice, pour everything into a shallow metal pan and freeze for about 2 hours until half frozen. Beat the egg white until stiff. Pour the semi frozen mixture into a mixing bowl and mix in the egg whites. Freeze for 1 more hour.

Rinse the strawberries, trim, cut lengthwise into thin slices, arrange on four dessert plates to resemble scales in a circle and drizzle the syrup over it.