Strawberry Sorbet

I've never tried to make ice cream or sorbet because I don't have an ice cream machine thinger and I'd always heard it's really annoying without one.

Turns out it's super easy.

Make sure you prepare this the day before to allow plenty of time for freezing.

Served atop spheres of watermelon, this dessert awaited me and my boyfriend after a long day of field work under the Aussie sun. The best way to enjoy a cool dessert.

Strawberry Sorbet


250g strawberries, washed and hulled
1 cup (250ml) water
1/2 cup (120g) caster sugar
2 tbsp lemon juice
2 tablespoons Grand Marnier of Cointreau **
2 egg whites
1/4 cup (60g) caster sugar, extra
fruit of choice, to serve

** can substitute this for fruit juice, essence or any non-alcoholic liquid of your choice


1. Blend water, sugar, lemon juice, strawberries and marnier for two minutes.
2. Push mixture through a sieve into a 28x18cm lamington tin. Freeze.
3. Beat egg whites until soft peaks form, add extra sugar, beat until all the sugar has dissolved.
4. Using a fork, flake strawberry ice mixture; fold meringue through frozen mixture.
5. Return mixture to freezer. Stir mixture occasionally.


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