Strawberry sorbet

Cut the strawberries, mix with the sugar, and set aside for one hour, stirring from time to time – this way there will be no sugar crystals in the sorbet. Purée the strawberries with the lemon juice and liqueur and any liquid that has separated until smooth. Whisk the egg white lightly and stir into the mixture. Pour it into an ice cream machine – that will do the rest of the work. The result is a fresh and creamy sorbet – quite like ice cream thanks to the egg white but much leaner, as there is no cream or egg yolk in the sorbet.

You will also do just fine without an ice cream machine. Do everything described above until the egg white, which has to be whipped well when making the sorbet by hand (the machine continues to whisk it during churning). Pour the ice cream mixture into a box and put it in a freezer. Stir or whisk 3 times after every half-hour or three-quarters of an hour – this breaks any forming ice crystals and ensures that the egg white that otherwise tends to separate freezes evenly in the sorbet.

Sorbet may easily be prepared without the egg white. In this case, it will be dark red in colour, just like the strawberries, and very berry-y.