1 cup superfine granulated sugar
3/4 cup bottled or filtered water
1 pound strawberries (about 1 pint)
1 tablespoon fresh lemon juice
1 lightly beaten egg white
You can substitute 1/2 cup heavy whipping cream for the egg white, but it’s not as authentic.
In a small heavy saucepan heat sugar and water over high heat, stirring until sugar is dissolved. Cool syrup.
Trim strawberries and purée in a food processor until smooth. Transfer purée to a bowl, and stir in syrup and lemon juice. Chill strawberry mixture until cold, up to 1 day.
Stir in egg white and freeze in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden, no more than 3 hours.
Makes about 1 quart.