2 large melons
4 egg whites
2 cups of sugar
1/2 cup of lemon juice
mint leaves
2 large melons
4 egg whites
2 cups of sugar
1/2 cup of lemon juice
mint leaves
Cut the melons in half lengthwise and remove the seeds
Remove the pulp from one melon and add it to a blender, reserving the rind
Add 2 egg whites, 1 cup of sugar, and 1/4 cup of lemon juice
Blend at high speed until smooth
Pour into a 9-inch springform pan and freeze
Stir every few minutes until firm
Repeat the same process with the other melon
About an hour before serving, fill the hollowed-out melons with sorbet and freeze again
Garnish with mint leaves and serve
Serves 6-8 people
