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You can make this refreshing summer sorbet without an ice cream maker.

Strawberry Orange Sorbet

1 pint fresh strawberries, rinsed and hulled
3/4 cup orange juice
1/2 cup milk
1 tablespoon honey
2 large egg whites (see note)

1. Combine strawberries, orange juice, milk and honey in a blender. Cover; blend for 1 minute or until smooth. Pour the mixture into a 9 x 9 x 2-inch pan; cover and freeze for 2 to 3 hours or until almost firm.
2. Meanwhile (a few minutes before removing strawberry mixture from freezer) beat egg whites* in a mixing bowl with an electric mixer on medium speed until soft peaks form. Set aside.
3. Remove strawberry mixture from freezer; break mixture into chunks and transfer to a large chilled mixer bowl. Beat the mixture with electric mixer until smooth, then fold in the egg whites.
4. Return to mixture to the pan, cover with a lid or aluminum foil and freeze for 6 to 8 hours or until firm.
5. To serve; scrape across the frozen mixture with a spoon and serve in dessert dishes.

Makes 8 servings.

Cooking Tip: Serve garnished with fresh berries, mint leaves and a little finely grated lemon peel.

Note:*For salmonella-safe egg whites

You will need:

a medium stainless steel bowl
a wooden or plastic stirring spoon
a heat-resistant rubber spatula
a medium skillet
a quick-read kitchen thermometer

1. Place egg whites in bowl. For each white, add 1 tablespoon sugar, 1/2 teaspoon water, and 1/16 teaspoon cream of tartar. Stir gently, breaking up egg whites, but not raising any foam. Set aside.
2. In skillet, heat 1-inch of water to a simmer and remove from heat. Place the bowl in the hot water and begin stirring and scraping constantly with rubber spatula to prevent overheating. After 1 minute of constant stirring, remove bowl from hot water and check temperature with thermometer (tilt bowl if necessary to have about 2-inches of white covering thermometer stem).
3. Temperature must be 160°F. If not, place the bowl back in the hot water and resume scraping in 15-second increments until the temperature reaches 160°F. Rinse off the thermometer in the hot pan water between each use.
4. When the desired temperature is reached, proceed with recipe.