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1. Put the sugar in a saucepan with 250ml water, bring to a simmer and cook for 2 minutes. Cool completely.
2. Whizz the strawberries in a food processor and push the mix through a fine sieve. Stir in the sugar syrup and vinegar.
3. If you are using an ice-cream machine, lightly whisk the egg white and add it to the strawberry mixture before churning the whole lot. Then put into a freezer box and freeze until ready to serve.
4. If you are using your freezer, tip the strawberry mix into a freezer box and freeze until it is almost set (check after 3 hours). Then break it up with a fork and tip it into a food processor, along with the egg white, and whizz it into an icy slush. Tip the mix back into a freezer box and refreeze.
5. Serve scoops garnished with a few fresh strawberries.

Per 60ml scoop

95 kcalories, protein 0.6g, carbohydrate 24.5g, fat 0 g, saturated fat 0g, fibre 0.5g, salt 0.02 g

Latest comments and suggestions

• Coffeebean

  25 August 2008

  Coffeebean rated and commented on this recipe

  

  I made this for a lunch party and it was amazing. I don't have an ice-cream maker and I was impressed with the smooth results - I blitzed it a couple of times during the freezing process.

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• Middle Donalnd

  05 November 2008

  Middle Donalnd rated and commented on this recipe

  

  wow...fantastic!!! So simply to make. I am surprised there has only been one comment and rating so far. I made it last night and added the egg white when I pulled it out from freezer the 1st time. This morning, I churned it again with the food processor and it doubled in volume!! It tastes wonderful...great for summer, light and soothing!!!

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• Middle Donalnd

  05 November 2008

  Middle Donalnd commented on this recipe

  One question - given that it has egg white in it, can it be kept in the freezer for long?

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Ingredients

• 250g caster sugar
• 500g strawberries hulled, plus a few to garnish
• 2 tsp balsamic vinegar , good quality
• 1 egg white

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Difficulty and servings

Makes 750ml

Preperation and cooking times

Ready in 25 minutes plus freezing

Ingredients

• 250g caster sugar
• 500g strawberries hulled, plus a few to garnish
• 2 tsp balsamic vinegar , good quality
• 1 egg white

Per 60ml scoop

95 kcalories, protein 0.6g, carbohydrate 24.5g, fat 0 g, saturated fat 0g, fibre 0.5g, salt 0.02 g

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