*1 cup of water
*2 cups fruit purée (can use watermelon or honeydew too)
*1 tbsp lemon juice
*1 egg white
1-Combine sugar and water in a pan. Stir over medium fire, without boiling, until sugar is dissolved. Simmer, uncovered, for 10mins. Allow to cool.
2-Place purée in a bowl. Stir in juice and sugar sugar syrup. Strain mixture into a rectangular pan. Freeze until sorbet is almost set, about 1 hour.
3-Place sorbet in a food processor. Add egg white and process until smooth. Pour into a deep loaf pan, then cover and freeze overnight.
4-Scoop into bowls and serve at once.
Note: I used ice cream container instead of pans.
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