Strawberry sorbet (8-10 persons)

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Bring the sugar and 1/4 litre of water to the boil briefly (sugar must be dissolved) and let it cool down. Wash the strawberries, drain well and clean. Puree the strawberries and lemon juice. Stir sugar syrup and aperol into the fruit mass. Beat the egg whites until stiff and finally stir in.

2. 2

   Pour the mixture into a wide bowl and place in the freezer for 8-12 hours. Stir every 30 minutes for the first 6-8 hours. To serve, let the sorbet (possibly only half for 4 people) thaw slightly and stir well again (if necessary, puree with a hand blender). Put the mixture into a piping bag with a large star-shaped spout and squirt into 6 glasses. Serve immediately, decorated with strawberry, lemon and mint

3. 3

   Per portion (8) about 580 kJ/140 kcal. E 1 g/ F 0 g/ KH 24 g