Strawberry sorbet with protein
4 servings
20 minutes
Strawberry sorbet with egg white is a refreshing dessert from sunny Italy, where sophistication and simplicity blend in every dish. Its history is rooted in the traditions of making sorbets, which have long served as a symbol of refined coolness on hot days. Light, airy, and delicate, this sorbet is enriched with whipped egg whites that give it a unique silky texture. The vibrant taste of ripe strawberries harmoniously complements the sweetness of syrup, creating a perfect balance. This dessert is ideal for finishing a summer dinner or a cozy evening. It not only delights the eye with its rich color but also offers true enjoyment with every refreshing bite.
1
Dissolve 150 grams of sugar in 200 ml of water and bring to a boil. Cook for about 5 minutes. Leave to cool.
- Sugar: 100 g
2
Add chopped strawberries and blend into a puree.
- Strawberry: 500 g
3
Strain through a sieve to get rid of the grains.
4
Whip the egg whites to peaks and mix with the puree.
- Egg white: 2 pieces
5
Put in the freezer for an hour, then stir. Then stir again 2-3 more times at hourly intervals.
