Yogurt and Strawberry Sorbet

Let the yogurt drain through a fine-mesh sieve lined with cheesecloth

Wash the strawberries and remove the stems

Finely chop 100 g of strawberries and drizzle with liqueur

Cover and reserve

Puree the remaining strawberries with 50 g of sugar and lemon zest in a blender

Mix the strawberry puree with the yogurt

Mix the remaining 50 g of sugar with 1 tablespoon of water

Heat over low heat until thickened to a syrup-like consistency

Beat the egg whites until stiff peaks form

Gradually add the sugar syrup while beating constantly

Add the yogurt and strawberry mixture, followed by the chopped strawberries reserved earlier

Place in an airtight container and refrigerate for at least 5 hours or overnight

If desired, before serving, dip the mold into warm water and unmold

Garnish with strawberries

Serves 6.