Extra Smooth Fluffy Strawberry Sorbet
For a truly special sorbet experience, this recipe uses an Italian meringue instead of simple syrup to create an incredibly smooth and airy texture. Though it requires a bit more care and attention, the result is worth every step—a light, fluffy, and luscious strawberry sorbet that melts on the tongue. This technique works beautifully with other fruit purées, too.
Ingredients:
- 6 tablespoons water
- ¾ cup sugar
- 3 egg whites
- 3 cups strawberries, washed, hulled, and puréed
- 1 ½ tablespoons fresh lemon juice
Instructions:
- Make the sugar syrup:
Combine water and sugar in a small saucepan. Dissolve the sugar over medium heat, then bring to a boil. Use a wet brush to wash down the sides of the pan to dissolve any sugar crystals. Continue boiling until the syrup reaches the soft ball stage (238°F). If you don’t have a thermometer, test by dropping a bit of syrup into cold water—when it forms a soft but firm ball, it’s ready. - Beat the egg whites:
While making the syrup, place egg whites in a clean metal bowl and beat until foamy. - Add syrup to egg whites:
Slowly pour the hot syrup into the egg whites over about a minute, beating continuously. Continue to beat for about 10 minutes, until the bowl feels cool to the touch. - Fold in strawberry puree and lemon juice:
Gently fold in the puréed strawberries and lemon juice. Don’t worry about blending thoroughly; the meringue’s texture is what makes this sorbet special. - Freeze:
Pour the mixture into the bowl of your Whynter ice cream maker and freeze according to the manufacturer’s instructions.
Serving Suggestions:
Serve this airy sorbet on its own or paired with fresh berries and a crisp cookie for a delightful contrast. It’s also a lovely palate cleanser between courses.
