Strawberry sorbet

Ingredients (serves 8)
* 3/4 cup white sugar
* 1 cup water
* 500g strawberries, hulled, chopped
* 1 lime, juiced
* 1 eggwhite

Method
Place sugar and water into a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until syrup comes to the boil.
Add strawberries. Bring to the boil. Remove from heat. Stir in lime juice. Cool for 30 minutes. Process mixture in a food processor until smooth.
Pour into a 3cm deep, 28 x 18cm (base) lamington pan. Cover and freeze for 3 hours, or until almost frozen.
Using an electric mixer, beat eggwhite until soft peaks form. Process strawberry mixture in a food processor until smooth. Transfer to a large bowl. Fold through eggwhite. Spoon mixture back into lamington pan. Cover and freeze overnight. Scoop into bowls. Serve immediately.