** WATERMELON Sorbet !! **

SERVES: 6.

2 Litres Watermelon Puree (approximately 1 small Melon).
3 Egg whites.
Finely chopped Mint.

PLACE Watermelon in Icecream trays and freeze. REMOVE from Freezer. SCOOP mixture out of trays and fold through Egg whites until well-combined. REFREEZE until required! REMOVE from Freezer to soften slightly before using. SCOOP out spoonfuls and serve in Bowls with a slice of fresh chilled Watermelon and sprinkle lightly with Mint. (J. Stafford)