Melon Sorbet

Ingredients

• 600 g orange or red-fleshed melon
• 2 egg whites
• 2 tbsp Maple syrup
• 2 tsp pink peppercorns
• mint (for garnish)

Instructions

1. 1.

   Cut two thin slices from the melon for decoration, wrap in plastic wrap and refrigerate. Remove seeds from the remaining melon, peel, cube, blend, then strain through a fine sieve.

2. 2.

   Beat the egg whites into stiff peaks, gradually adding maple syrup. Fold the meringue into the melon puree. Either churn in an ice cream maker for about 40 minutes or pour into a metal bowl, freeze for at least 2 hours, stirring occasionally to keep it creamy.

3. 3.

   Just before serving, crush the peppercorns lightly or wash the mint leaves.

4. 4.

   Let the finished sorbet sit briefly, then pipe it with a star tip into chilled glasses. Garnish with melon pieces and peppercorns or mint leaves and serve.