Method

• 1.
  Stir sugar and 1 cup (250ml) water in a pan over high heat until sugar dissolves. Cool.
• 2.
  Puree berries, then place 2 cups (500ml) puree in a bowl with grappa, lemon juice and cooled syrup. Chill for at least 2 hours.
• 3.
  Fold eggwhite into puree, pour into a shallow container and freeze for 2 hours until frozen at the edges. Beat with electric beaters, then return to freezer. Repeat 2-3 times, then freeze until firm. Alternatively, churn in an ice cream machine according to manufacturer’s instructions.
• 4.
  Meanwhile, for the wafers, preheat the oven to 200°C and line 2 baking trays with lightly greased baking paper. Sift flour and sugar into a large bowl. Slowly add butter, stirring until smooth. Beat in eggwhites, then cover and stand for 10 minutes.
• 5.
  Using 3 teaspoons batter for each wafer, use a palette knife to spread twenty 8cm-long ovals, about 2mm thick, onto the lined trays. Bake for 5-8 minutes until golden. While warm, drape over a rolling pin to curl. Cool. Dust with icing sugar.
• 6.
  Serve the sorbetto with the wafers and extra strawberries.