Simply Strawberry Sorbet

Ingredients

• 1 large egg whites 
• 3 tablespoons juice of lemon freshly squeezed
• 0.3 teaspoon salt 
• 0.8 cup sugar 
• 6 tablespoons water 

Equipment

• bowl
• frying pan
• sauce pan
• sieve
• blender
• wooden spoon
• ice cream machine

Directions

1. Make the simple syrup: In a saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes.
2. Let cool for 15 minutes.
3. In a blender, purée the strawberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
4. Churn in an ice cream maker according to the manufacturer's directions.
5. Add the egg white, if using, during the last 2 to 3 minutes of churning. If making the ice cream cake, immediately pack into the pan. Or store, tightly covered, in the freezer.
6. 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.