Pillowy Strawberry Orange Sorbet
This fluffy, fruity and light sorbet is absolutely delightful!
fresh, or 2 cups fresh rasberries
Remove hulls from berries.
In a blender container, place berries, orange juice, milk, and ¼ cup honey.
Cover; blend 1 minute or until smooth.
If desired, strain rasberry mixture to remove seeds.
Pour mixture into 9x9x2 inch pan.
Cover; freeze 2 to 3 hours or until almost firm.
In a mixer bowl beat egg whites with electric mixer on medium speed until soft peaks form.
Gradually add 1 tablespoon honey, beating on high speed until stiff peaks form.
Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl.
Beat with electric mixer until smooth.
Fold in egg whites.
Return to pan. Cover; freeze 6 to 8 hours or until firm.
To serve, scrape across frozen mixture with spoon and mound in dessert dishes.