- 1 ripe Charentais melon of about 600 to 700 g
- A dozen chopped mint leaves
- 80 g of sugar
- 1 lemon juice
- 1 egg white
- 10 cl of water
-
- Prepare in a saucepan a syrup with the sugar and water by bringing to a boil for 3 minutes then let it cool completely. Filter this syrup.
- Cut the melon in half, remove the seeds and extract the flesh to cut it into cubes.
- Carefully wash the mint leaves, add them to the melon in a bowl and blend. Place in the refrigerator.
- Beat the egg white until stiff with a small pinch of salt.
- Add the prepared syrup and lemon juice to the blended melon and gently fold in the egg whites.
- Pour the mixture into an ice cream maker and let it set.
Let cool completely before serving.