Place the strawberries, sugar, water, lemon juice, and orange juice in a blender or use a hand mixer. Blend until completely smooth, or leave small fruit pieces if you prefer a chunkier sorbet texture.

Transfer the blended mixture into a bowl, cover, and refrigerate for about 1 hour. Chilling ensures the sorbet mixture freezes properly when churned in the KitchenAid ice cream maker.

Attach the ice cream maker bowl to your KitchenAid stand mixer according to your model’s instructions. Make sure the bowl has been frozen ahead of time. Set the mixer to “stir” mode before adding the mixture.

With the mixer running, slowly pour the chilled strawberry mixture into the ice cream maker. Allow it to churn for about 20 minutes. The mixture will thicken, expand in volume, and begin forming a smooth sorbet consistency.

When the sorbet is nearly finished, gently fold in the whipped egg white. This step adds extra air, creating a lighter, fluffier sorbet. Let it churn for another minute or two until fully incorporated.

Transfer the finished sorbet into a freezer-safe container. For a soft-serve style, enjoy immediately. For firmer scoops, freeze for at least 2 hours before serving. Scoop into bowls, garnish with fresh fruit if desired, and enjoy your homemade KitchenAid sorbet.