Strawberry Sorbet

• 1/2 c. sugar
• 3 c. strawberries
• white grape juice (optional)
• 1 envelope unflavored gelatin
• 1/4 small lemon, peeled and seeded
• zest of 1 whole lemon
• 2 egg whites, beaten until stiff

1. Sprinkle sugar over strawberries; set aside at least 2 hours. Drain strawberries, reserving juice.
2. Set strawberries aside. There should be 3/4 cup juice; if not, add white grape juice to make this amount.
3. In small saucepan, sprinkle gelatin over strawberry juice; allow it to soften for 5 minutes.
4. Heat slowly to melt, stirring constantly.
5. Place lemon, zest, gelatin and juice in a blender until smooth.
6. Add half the berries; blend until smooth.
7. Mash remaining berries; fold into pureed mixture. Process in an ice cream maker until slightly thickened.
8. Add beaten egg whites; process until thick.
9. Freeze until ready to serve.
10. Makes 2 pints.

sugar, strawberries, white grape juice, unflavored gelatin, lemon, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=860753 (may not work)