Hull and mash the strawberries with a fork, or alternatively spin in a liquidiser until they are in small pieces stopping just before the purée stage.
Boil the sugar and water steadily for about 2 minutes. Cool and add to the fruit, with the juice of the lemon, tasting as you go to ensure that the purée mixture is not too sweet. Stir well and freeze.
When almost set, whip the egg whites very stiffly. Add icing sugar and beat again. Take the strawberry mixture from the freezer and beat well in a chilled bowl to break up the ice crystals, stopping before it melts. Fold in the egg whites and refreeze.
© 1984 All rights reserved. Published by Jon Croft.