This recipe is for you to remember when your melons are just about ripened on the vine and wonder what new recipe you can use this season. This one is for you, easy and very tasty! Enjoy!
3 Ripe sweet melons, halved and de-seeded
4 Oz. Icing sugar, sifted
6 Tbsp. White wine vinegar
2 Large Egg whites
Scoop flesh from melons and place in a food processor with sugar and vinegar. Blend to a purée. Place in a freezer-proof container, cover and freeze for 4-5 hours. Whisk egg whites until stiff, then blend with mushy sorbet. Freeze until solid. Let stand at room temperature for 10-15 minutes before serving.