Melon-Mint Sorbet

• 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

1. 1. 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.
   2. Cut the melon in half, remove the seeds and extract the flesh to cut it into cubes.
   3. Carefully wash the mint leaves, add them to the melon in a bowl and blend. Place in the refrigerator.
   4. Beat the egg white until stiff with a small pinch of salt.
   5. Add the prepared syrup and lemon juice to the blended melon and gently fold in the egg whites.
   6. Pour the mixture into an ice cream maker and let it set.

Let cool completely before serving.