This sorbet is the perfect night cap for your Valentine's Day. 


  • ¾ Cup sugar

  • 6 Tbs water

  • ¼ Tsp salt

  • 6 cups of fresh-picked strawberries (rinsed, patted dry and hulled)

  • 3 Tbs freshly squeezed lemon juice

  • 1 large egg white

  • 3-4 Tbs De Carral Quebranta pisco


  • 1.

    Make a simple syrup by combining sugar, water and salt in a saucepan over medium heat until dissolved. Let cool.

  • 2.

    Puree strawberries with sugar syrup, lemon juice and pisco in a blender until very smooth. Strain for a smoother texture if desired and refrigerate over night.

  • 3.

    Churn in an ice cream maker according to manufacturer’s instructions.

  • 4.

    Add egg white in last 2-3 minutes of churning. Store freshly made pisco infused strawberry gelato in freezer.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 198kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 1g
  • Carbohydrate 45g
  • Sugar 40g
  • Sodium 399mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe was provided by The Pisco People.

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