Description
(GELATO DI FRAGOLLA)
Ingredients
- 1 cup minus 1 tablespoon superfine granulated sugar
- 1 cup bottled or filtered still water (not distilled)
- 1 pound strawberries (about 1 pint)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lightly beaten egg white*
- *If egg safety is a problem in your area, substitute powdered egg whites reconstituted by following package instructions.
Directions
- In a small heavy saucepan heat sugar and water over high heat, stirring until sugar is dissolved. Cool syrup.
- Trim strawberries and in a food processor purée until smooth. Transfer 2 cups purée to a bowl, reserving remainder for another use, and stir in syrup and lemon juice. Chill strawberry mixture until cold and up to 1 day.
- Stir in egg white and freeze in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.
