Extra Smooth And Fluffy Strawberry Sorbet

makes about 1 quart
Recipe from Barbara Kafka

Rather than using a simple syrup, this recipe calls for an Italian meringue. Although it is complicated to make, the resulting sorbet is divine. The same procedure will work with other fruit purées.

This recipe is part of the Barbara Kafka Dessert Anthology.

instructions

1. Combine the water and sugar in a small saucepan. Dissolve the sugar over medium heat, then continue cooking until the mixture boils and becomes clear. Use a wet brush to wash down the sides of the pot to dissolve any sugar crystals.

2. Continue to boil the mixture until it reaches the "soft ball" stage, 128°F. If you don’t have a thermometer, test by putting a drop of syrup in cold water. When the drop forms a solid, but soft ball, the syrup is ready.

3. While you are making the syrup, put the egg whites in a very clean metal bowl. Beat until they just begin to foam. Then slowly pour in the hot sugar syrup—take a full minute to add the syrup. Continue beating for about 10 minutes, or until the bottom of the bowl feels cool to the touch.

4. Gently fold in the strawberry purée and lemon juice. It is not necessary to blend thoroughly. Pour the mixture in the bowl of an ice cream machine and freeze 20 to 25 minutes.