frozen marshmallow

Bring syrup including cordial to 112 degrees. Start whipping egg white.
When syrup is at 118 the egg white should be light and pillowy.
Add syrup in a slow steady stream. When all syrup is absorbed, keep whipping until room temperature.
Pipe and freeze.

strawberry granita

Steep strawberries in bowl covered in foil in a Bain Marie over boiling water for 45 mins. This will draw out the juice.
Strain through a chinois and let hang for a while.
Season the juice with cordial and vinegar to taste (you want it quite sharp, and the amount of cordial will depend on the sweetness of the berries)
Freeze for 24 hours, scrape into a granita with a fork to order.
With the pulp left in the chinois. Blend to a smooth puree.

strawberry sorbet

Dissolve the water sugar and glucose, before adding the strawberry puree.
Churn in an ice cream machine