Melon sorbet

Prepare cold syrup incorporating a glass of sugar water and letting it sit the two ingredients for about 40 minutes, stirring occasionally.

Open in half widthwise melons and remove seeds and filaments, with the help of a spoon.

Dig the pulp from each melon half, taking care to leave attacked around about half a centimetre.

Place in the freezer the ' pans ' melon obtained and lasciatevele throughout the preparation of the sorbet.

Weigh the pulp you have: you will need to obtain proceeds about 250 g.

In order not to run the risk of being with a quantity of pulp lower than necessary, we advise you to keep a third small melon, resorting if necessary.

Passed so the flesh of melons to sieve, you collect the past got into a bowl and sprinkle others with the juice of half a lemon.

Join now the sugar syrup, stir thoroughly, then pour the mixture into a metal container (or in freezer trays) and let it harden for 2 hours, stirring occasionally with a wooden spoon.

Remove the mixture from the freezer, breakdown the aim in chunks and passed them in the Blender until you reduce them in thick cream.

Lift up this cream from Blender, carefully fold the egg white snow firmly mounted and placed back the mixture in the freezer for 30 minutes.

After this time, split the sorbet, which is soft and creamy, in ' trays ' of melon and serve immediately.