1. In a small microwavable bowl, whisk together the egg replacer with the water until there are absolutely no lumps. Cook it in the microwave on high for 1 minute or until it turns clear and gooey. Let it chill before using it in the sorbet.
2. Combine frozen strawberries and sugar in a food processor on high, and blend until the strawberries are super finely chopped and fluffy with the sugar crystals. Don't over-blend it, it should be kinda fluffy. You may need to scrape the sides, but it is best not to add liquid because this will make it freeze with ice chunks.
3. Add the cooked egg replacer while the food processor is running and blend it up! The egg replacer gets whipped with the fruit and sugar and makes a nice, creamy texture.
If you're impatient like me, you can eat it then, but it really is best when it's frozen for a few hours. The best thing about this recipe is that it freezes just like ice cream, and if i do say so myself, it's pretty delicious!
Source of recipe: This is loosely based on a recipe my sister used to make with egg whites.