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 fresh egg whites

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.