Strawberry Sorbet



1. Combine 1 cup water and sugar in a small heavy saucepan; bring to a boil over medium heat. Continue to boil for 5 minutes.

2. Remove from heat and chill.

1. Combine chilled sugar syrup, strawberry puree, and lemon juice in a small bowl. Pour into an ice tray with dividers removed, or into a 3-quart metal mixing bowl; cover with aluminum foil.

2. Place in freezer; freeze to a thick slush, stirring once if outside edges freeze firm.

3. Combine Egg White Magic and 1 tablespoon water in a small bowl, stirring until dissolved and slightly foamy.

4. Pour into a food processor or blender container; add slush and process or blend until light and smooth, Return sorbet to tray or bowl; recover and freeze until firm, approximately 2-3 hours.