The theme of this month's Art You Eat blog event is to think in special shapes. This strawberry sorbet is an old recipe of mine that I prepare often. It happened that I received a basket of strawberries, picked fresh from field, from my neighbour. They were amazingly tasty and very sweet, somewhat too sweet to me, that is why I decided to make this sorbet. It was nice on this hot summer evening.
500 g strawberry
100 ml elderflower syrup
1-2 teaspoon lemon juice
1 egg white
1 pinch of salt
1 tablespoon vanilla sugar
Puree strawberries together with the syrup and the lemon juice. Freeze it for an hour.
Beat the egg white with a pinch of salt and the vanilla sugar until almost stiff.
Then stir in the strawberry mixture.
Put it into the deep freezer for 3 hours and stir it again every hour.
Do not forget to get it out of the freezer about 15 minutes before serving.