July 3, 2009, Newsletter Issue #263: Strawberry Sherbet
Tip of the Week
1 medium lemon
1-1/4 cups water
3/4 cup sugar
3 cups strawberries
2 egg whites
Pare the lemon and place the rind in a saucepan with the water and sugar. Heat slowly until the sugar has dissolved, then boil for 5 minutes. Strain and set aside to cool. Hull the strawberries, setting a few aside for decoration. Press the remainder through a sieve and add the juice of half the lemon. Whisk the egg whites until they are very stiff. Combine all the ingredients well. Place in freezer for at least 8 hours. Move to refrigerator one hour before serving. Serve in individual dishes, topped with strawberries.
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