Strawberry Sorbet

• 1 (3 ounce) box strawberry Jell-O gelatin dessert
• 34 cup water
• 2 pints strawberries (hulled and pureed, this is about 1-1/2 cups)
• 34 cup light corn syrup or 12 cup sugar
• 2 egg whites, unbeaten or 1 whole egg, slightly beaten

1. Dissolve gelatin in boiling water.
2. Stir in strawberries, corn syrup and egg whites.
3. Pour into 13x9 inch pan.
4. Freeze until partially frozen (about 2 hours).
5. Spoon half of the mixture into blender or food processor.
6. Cover and process until smooth but not melted (about 30 seconds).
7. Pour into a 1-1/2 quart plastic container.
8. Repeat procedure with remaining mixture.
9. Cover and freeze until firm (about 6 horus).
10. OTHER FLAVOR COMBINATIONS:.
11. PEACH jello with 4 pitted peeled peaches, plums or 1 medium cantaloupe.
12. LEMON jello with 2 or 3 sliced bananas or 3 cups diced peeled pears.
13. RASPBERRY jello with 4 pitted peeled plums or 1-1/2 cups pureed cranberries.
14. ORANGE jello with 2-3 sliced bananas.
15. STRAWBERRY jello with 4 pitted peeled plums.

dessert, water, pints strawberries, light corn syrup, egg whites

Taken from www.food.com/recipe/strawberry-sorbet-213741 (may not work)