Ingredients

3 Ripe sweet melons, halved and de-seeded
4 oz. Icing sugar, sifted
6 T. White wine vinegar
2 Large Egg whites

 

Directions

1. Scoop flesh from melons and place in a food processor with sugar and vinegar. Blend to a purée.
2. Place in a freezer-proof container, cover and freeze for 4-5 hours.
3. Whisk egg whites until stiff, then blend with mushy sorbet.
4. Freeze until solid.
5. Let stand at room temperature for 10-15 minutes before serving.