|Water||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Ice cream||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Superfine sugar||1⁄4 Cup (4 tbs)|
|Whole strawberries||1⁄2 Cup (8 tbs) (For Garnish, Extra Required)|
Wash and hull the strawberries.
Place them in a blender with the water, sugar, ice cream, lemon juice and Kirsch and puree.
Pour the mixture into 2 ice trays and freeze.
Beat the egg whites until stiff, add the superfine sugar and beat until dissolved.
Remove the strawberry ice from the freezer and break up with a fork.
Fold the egg whites into the strawberry mixture and spoon into individual serving bowls.
Freeze, stirring every 10 minutes until the mixture is firm.
When serving, decorate with strawberries.
Serving size: Complete recipe
Calories 828 Calories from Fat 99
% Daily Value*
Total Fat 11 g17.1%
Saturated Fat 5.9 g29.5%
Trans Fat 0 g
Cholesterol 36.6 mg12.2%
Sodium 138.8 mg5.8%
Total Carbohydrates 162 g54%
Dietary Fiber 11.5 g45.9%
Sugars 142.4 g
Protein 13 g25.1%
Vitamin A 8.1% Vitamin C 580.4%
Calcium 18.1% Iron 13.3%
*Based on a 2000 Calorie diet