An ice cream maker will make a smoother sorbet, but you can also freeze it according to these directions.
Serves: 8Hands-on: 25 minutesTotal: 9 hours 45 minutesDifficulty: Easy
- 2 cups strawberries
- 3⁄4 cup orange juice
- 1⁄2 cup skim milk
- 1⁄4 cup sugar, divided
- 1 Tbsp. honey
- 2 pasteurized egg whites
- 1⁄8 tsp. cream of tartar
- Hull strawberries and place in food processor; sprinkle with 2 tablespoons sugar and let stand for 20 minutes, until sugar dissolves.
- Add orange juice, milk, and honey to strawberries and process until smooth. Pour into a 9-inch baking pan, cover, and freeze until firm, about 3 hours.
- In a medium bowl, beat egg whites with cream of tartar until foamy. Gradually add remaining 2 tablespoons sugar, beating until stiff peaks form.
- Break the frozen strawberry mixture into chunks and transfer to a large mixer bowl. Beat until smooth, then fold in egg whites. Return to the pan and freeze until firm, about 6 hours, stirring every 2 hours.