|Water||240 Milliliter (1 Cup)|
|Sugar||3 Ounce (90 Gram)|
|Fresh mint sprigs||6 Large (Flavored)|
|Lemon||1 Large, juiced|
Boil water and sugar together to dissolve sugar.
Remove from heat and let stand 20 minutes with mint sprigs.
Strain into rigid container, add lemon juice and leave to cool.
Freeze until half frozen; chop to loosen ice granules and fold in stiffly beaten egg white.
Refreeze, rechop again in 1/2 hour if sorbet is too solid (versus granular).
Decorate with mint sprigs.