Instructions: Make the Strawberry Sherbet: In a blender, puree the strawberries with the water and the sugar. Taste, and adjust flavor with a few drops of lemon juice or kirsch, if needed. Transfer mixture to an ice-cream maker, and freeze, following manufacturers instructions. (

Makes about 1 quart)

Heat a krumkake iron. In a medium bowl, beat egg whites until they resemble soft peaks. Add salt, 1 tablespoon confectioners sugar, and vanilla. Continue to beat until stiff peaks form. Fold in remaining 11 tablespoons confectioners sugar. When fully incorporated, fold in the flour and butter.

Brush krumkake iron with butter. Pour about 1 tablespoon batter into iron. Close, and as soon as the steam subsides, check for doneness (they should be golden brown). Immediately remove, and roll around a cornet mold. Let cool for 1 minute, and remove from mold; set aside. The cones may be stored in a covered container at room temperature for up to 2 days.

This recipe yields 12 cones.

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