An ice cream maker will make a smoother sorbet, but you can also freeze it according to these directions.

• Hull strawberries and place in food processor; sprinkle with 2 table-spoons sugar and let stand for 20 minutes, until sugar dissolves.

• Add orange juice, milk, and honey to strawberries and process until smooth. Pour into a 9″ baking pan, cover, and freeze until firm, about 3 hours.

• In a medium bowl, beat egg whites with cream of tartar until foamy. Gradually add remaining 2 tablespoons sugar, beating until stiff peaks form.

• Break the frozen strawberry mixture into chunks and transfer to a large mixer bowl. Beat until smooth, then fold in egg whites. Return to the pan and freeze until firm, about 6 hours, stirring every 2 hours.

Pasteurized Egg Whites

Pasteurized egg whites have been heated to a temperature that destroys bacteria, so they are safe to use uncooked. They can take longer to beat to stiff peaks; just keep working until the mixture thickens. Be careful to follow the expiration dates on these eggs. They expire much more quickly than regular eggs do.