1.Put water, sugar, lemon juice and Grand Marnier into blender. Add washed and hulled strawberries. Blend on medium speed for two minutes.
2.Push mixture through a fine sieve into 28cm x 18cm (11in x 7in) lamington tin. Freeze.
3.Beat egg whites until soft peaks form, add extra sugar, beat until all the sugar has dissolved.
4.Remove frozen strawber- ry ice from freezer, flake with a fork; fold meringue mixture through frozen strawberry mixture. Return to freezer. Freeze. Stir occasionally. Serves 4 to 6.
The sorbet can be served alone or used as a topping for fruit, We have served it over chunks of well-chilled watermelon.Note