Name: Strawberry sorbet
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 punnet strawberries; 1 cup water; 1/2 cup castor sugar; 2 tablespoon lemon juice; 2 tablespoon grand marnier or cointreau; 2 egg whites; 1/4 cup sugar, extra

Strawberry sorbet

The addition of the liqueur of your choice to this luscious strawberry sorbet takes this icy delight to new levels of decadence. Serve your guests this ruby red and refreshing dessert at your next dinner party

Ingredients

1 punnet strawberries

1 cup water

1/2 cup castor sugar

2 tablespoon lemon juice

2 tablespoon grand marnier or cointreau

2 egg whites

1/4 cup sugar, extra

Method

1.Put water, sugar, lemon juice and Grand Marnier into blender. Add washed and hulled strawberries. Blend on medium speed for two minutes.

2.Push mixture through a fine sieve into 28cm x 18cm (11in x 7in) lamington tin. Freeze.

3.Beat egg whites until soft peaks form, add extra sugar, beat until all the sugar has dissolved.

4.Remove frozen strawber- ry ice from freezer, flake with a fork; fold meringue mixture through frozen strawberry mixture. Return to freezer. Freeze. Stir occasionally. Serves 4 to 6.

The sorbet can be served alone or used as a topping for fruit, We have served it over chunks of well-chilled watermelon.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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