Strawberry Sorbet

1 pint strawberries
¾ cup sugar
Pinch of salt
1 teaspoon lemon juice
Powdered egg white to equal the white of one egg mixed according to package directions.
Wash, hull and slice strawberries, sprinkle with salt, add sugar and lemon juice. Allow to macerate for 20 minutes and puree in a blender. Place in freezer and stir every half-hour until it becomes the consistency of egg white. Then whip egg white into stiff meringue and fold into strawberry mixture; return to freezer. When almost frozen, (several hours) whip with electric hand mixer until smooth. One hour before serving whip until smooth.
Serve as an intermezzo or light dessert.