Peel the melon and remove the seeds. Peel the mango and cut the
pulp to get to the seed.
Put the pulps in a blender and reduce to puree.
Mix the juice of the two lemons with the wine
and mineral water and incorporate into the fruit puree.
Add the cinnamon stick and a piece of lemon peel
and boil for some five minutes.
Put the puree in the freezer and when crystals
begin to form at the edges remove.
Beat the egg whites to peaks adding to it the
sugar little by little.
Incorporate the egg whites in to the sorbet and
return to the freezer until it has frozen completely.
Advice
Sorbets can be eaten as desserts or as refreshments
and also between courses. They help to break up the tastes of
the foods between the first and second courses.
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