This sorbet is the perfect night cap for your Valentine's Day.
Make a simple syrup by combining sugar, water and salt in a saucepan over medium heat until dissolved. Let cool.
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.
Churn in an ice cream maker according to manufacturer’s instructions.
Add egg white in last 2-3 minutes of churning. Store freshly made pisco infused strawberry gelato in freezer.
Nutritional analysis per serving (6 servings)
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.
This recipe was provided by The Pisco People.
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