MELON AND MINT SORBET

Preparation Method :

• Put the water and lemon juice in a heavy-based pan. Bring to the boil and allow to cool.
• Add the soaked gelatine and stir until dissolved. Mix in the mint and fructose. Scoop the flesh from the melon, remove the pips and puree the flesh in a blender.
• Alternatively, rub through a sieve. Stir into the gelatine mixture with the peppermint essence.
• Pour the mixture into a freezer container and freeze for about 2 hours or until mushy, stirring occasionally.
• Beat the egg whites until they form soft peaks. Fold into the mixture and freeze. Beat the mixture twice at hourly intervals. Cover, seal and freeze.