1 3/4 c. sugar
4 c. California strawberry puree
2 tbsp. lemon juice
4 egg whites, lightly beaten
1/2 tsp. salt
1 c. heavy cream

Combine sugar and 2/3 cup water in small saucepan. Bring to a boil; cook, stirring until sugar is dissolved. Cool. Combine syrup with remaining ingredients. Pour into container of churn-type freezer; freeze according to manufacturers' instructions for sherbet. Yields 7 1/2 quarts.