Ingredients:

• 3/4 cup sugar ;
• 6 tbsp water;
• 1/4 tsp salt;
• 1 1/2 pounds or 6 cups fresh-picked strawberries;
• 3 tbsp freshly squeezed lemon juice;
• 1 large egg white

Method: Make the simple syrup: In a saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes. In a blender, purée the strawberries with the syrup and lemon juice until it is very smooth. Cover and refrigerate until chilled, at least 4 hours or overnight. Churn in an ice cream maker. Add the egg white, during the last 2 to 3 minutes of churning.