Melon Sorbet

'Sprinkle the gelatin over the yogurt in a small saucepan'

'Let it sit for 3 minutes to soften'

'Heat the mixture over low heat, stirring constantly until the gelatin dissolves'

'Remove from heat and let cool'

'Cut the melon into 4 pieces, remove the seeds and rind, and cut into small pieces'

'Blend in a blender at low speed'

'Add the egg white, lemon juice, and extract'

'Add the gelatin mixture and blend at high speed until it reaches a creamy consistency'

'Pour into two ice cube trays (from the freezer) and freeze until the edges are frozen'

'Blend again in the blender'

'Place in the freezer for 4 hours or until firm'

'Serve in 4 portions.'