I have a recipe for strawberry sorbet that suggests the option adding a raw egg white during the last few minutes of churning. The intended effect is to help emulsify and stabilize the sorbet and preserve it if it's to be frozen for a few days. Has anyone tried this? How were the results?
I'm hoping to share this dessert with my two-year-old nephew so I'd prefer not to add vodka to the mixture, which seems to be what many 'hounds do to preserve the texture of their sorbets.