Strawberry sorbet and vanilla ice cream

Name: Strawberry sorbet and vanilla ice cream
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 75 g Sugar; 500 g Strawberries; 1 Protein (size M); 75 ml dry white wine; 5 TABLESPOONS Strawberry liqueur; 2 TABLESPOONS Lemon juice; 12 scoops of vanilla ice cream (approx. 30 g each); 1 potty Lemon balm to decorate

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

75 g Sugar
500 g Strawberries
1 Protein (size M)
75 ml dry white wine
5 TABLESPOONS Strawberry liqueur
2 TABLESPOONS Lemon juice
12 scoops of vanilla ice cream (approx. 30 g each)
1 potty Lemon balm to decorate

Directions

1
Bring 150 ml water and sugar to the boil and stir until the sugar is dissolved. Let it cool down. Meanwhile wash 250 g strawberries, dab dry and clean. Puree the strawberries. Beat the egg white until stiff. Mix strawberry puree, white wine, strawberry liqueur, lemon juice, cooled sugar syrup and beaten egg white.
2
Place in the freezer and freeze for at least 6 hours. Stir every 20-30 minutes (easier and quicker: freeze in an ice cream machine). Shortly before serving, wash the remaining strawberries, dab dry and cut in half. Form 18 small balls from the sorbet and serve with the vanilla ice cream in 6 dessert glasses. Serve immediately, decorated with remaining strawberries and lemon balm leaves