Strawberry sorbet

Put the sugar in a saucepan, add a glass of water, stirring with a wooden spoon, and cook on low heat until beginning to form large bubbles.

Then remove the Pan from heat and let cool.

Meanwhile wash fast strawberries in white wine, deprive of petioles and put them in a blender or a sieve to reduce them in cream.

Add the cream cold now syrup, stir well and transferred the mixture in the bowl of the ice-cream maker.

Sorbet prepared according to the instructions of your device.

If you don't have electrical equipment, but would also prepare homemade ice cream, and you whipped, well follow some precautions.

First of all we must remember that, after introducing the Pan (or pans, complete or without dividers) in the freezer, produced by ice is mixed with a wooden spoon about every 30 minutes, at least until it will be soft enough to do.

This system will prevent the surface of the sorbetto formation of icicles, watery product that would make completed; also reduce the risk that certain ingredients separate, plummeting to the bottom.

As regards in particular the sorbet, there is a different system to be taken if you do not use electrical appliances.

To consolidation occurred, shatters the ice block and bring you the ' shattered ' (or nuts if you have to shape the sorbet with proper divisors of tubs) in the Blender, reducing them in cream.

Then you embed a cream egg whites mounted to snow again and composed in the freezer for about 30 minutes, so they will consolidate again, but not harden too.

The sorbet is more mushy and watery, not inconvenience which is enough, given that the basic ingredients are liquid (water, juice, coffee or liqueurs).

Serve in cups.