- 2 cups [500 mL] fresh ripe strawberries
- 1 cup [250 mL] water
- 3/4 cup [150 g] super-fine granulated sugar
- 2 1/2 tablespoons [37.5 mL] lemon juice
- 2 1/2 tablespoons [37.5 mL] orange-flavored liqueur
- 2 egg whites
- 1/4 teaspoon [1 mL] cream of tartar
- 1-inch [2.5-cm] watermelon pieces, to taste [optional]
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- Rinse and hull strawberries.
- Place strawberries, water, 1/2 cup [100 g] of the sugar, lemon juice and orange-flavored liqueur into a blender container.
- Blend until smooth, about 2 minutes.
- Pour strawberry mixture through a strainer into an 11 x 7-inch [28 cm x 18-cm] baking pan.
- Freeze until firm, for 3 to 4 hours.
- Into a bowl, beat egg whites and cream of tartar until foamy.
- Add remaining sugar, 1 tablespoon [15 g] at a time, beating until sugar is dissolved and whites stand in soft peaks.
- Remove strawberry mixture from freezer.
- Flake mixture with a fork.
- Spoon egg whites over strawberry mixture.
- Gently but thoroughly fold egg whites into strawberry mixture.
- Freeze until firm, for at least 2 hours.
- Spoon into serving dishes to serve, over watermelon pieces if desired.
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