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Instructions |
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In a small heavy saucepan heat sugar and water over high heat, stirring until sugar is dissolved.
- Cool syrup.
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Trim strawberries and in a food processor puree until smooth.
- Transfer 2 cups puree to a bowl, reserving remainder for another use, and stir in syrup and lemon juice.
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Chill strawberry mixture until cold and up to 1 day.
- Stir in egg white and freeze in an ice-cream maker.
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Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours. Makes about 1 quart.
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Originally Submitted
9/17/2008
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