Strawberry sorbet

Rinse the fresh strawberries and remove the stems, then cut them into quarters to ensure even freezing and blending.

Combine the quartered strawberries, orange juice, milk, and 1/4 cup honey in a blender until smooth and fully incorporated.

Pour the strawberry mixture through a fine-mesh sieve into a bowl, pressing gently to extract all liquid while removing seeds for a silky texture.

Whip the 2 egg whites in a separate clean bowl until stiff peaks form, about 2–3 minutes using an electric mixer or whisk.

Fold the whipped egg whites gently into the strawberry mixture in two additions, being careful not to deflate the foam.

Transfer the mixture to a freezer-safe container and freeze for 2–3 hours, stirring every 30 minutes to break up ice crystals and create a smooth, creamy texture.

Warm the 1 tbsp honey slightly and drizzle it over individual servings just before scooping the sorbet into bowls or cups.

Serve immediately while the sorbet is still soft and creamy, garnished as desired.