- 3/4 c
- 6 Tbsp
- water, preferably spring water
- 1/4 tsp
- 3 pt
- (about 1 1/2 pounds or 6 cups) fresh-picked strawberries, preferably organic, rinsed, patted dry, and hulled
- 3 Tbsp
- freshly squeezed lemon juice
- 1 large
- egg white, preferably farm-fresh (optional) note: the optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.
Cut 7 passion fruits in half and scoop the pulp and seeds into a blender. Blend for 20 seconds, then pass through a fine-mesh strainer into a small bowl, pushing on the solids with back of a wooden spoon. Measure out 6 tablespoons of this purée and combine with the strawberries, syrup, and lemon juice in a blender as directed above.