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If you can get fresh mint (you can't really use dried here), this recipe is DIVINE. It takes kind of a long time to prepare, but it's very easy (the only thing you have to be careful with is folding in the egg white). And it's completely worth the time

1 cup water
1 to 1-1/4 cups sugar (depending on how sweet you like it)
3 tbsp fresh mint leaves
juice of 2 lemons
1 egg white

In a large pan, mix the water and sugar together over low heat until the water is boiling and the sugar is completely dissolved. Then leave uncovered so that it will reduce and get syrupy.

While it's doing that, you can chop up the mint (very finely - set aside some whole pieces for decoration if you like). After the water sugar mixture is syrupy, remove from heat and let cool a few minutes, then add the mint in and stir. Cover and leave for about an hour so that the minty flavour infuses through the mixture.

After an hour, strain out the mint leaves, stir in the lemon juice and pop it in the freezer until just frozen. When you take it out, you'll probably need to break it up a bit (it shouldn't be too hard or too soft to do this - if it is too hard, let it thaw just a bit... too soft? put it back in the freezer!). Put it into the blender or food processor on a medium-low speed for just 30 seconds or so until its broken up and kind of starting to resemble sorbet.

Set that aside for a second and whisk the egg white until it's stiff, then SLOWLY fold it into the sorbet mixture using a spatula.

This makes about 4 smallish servings, or 2 big ones

If you're going to double or triple the recipe (and I often do), only do it without the egg white and freeze that. Then when you want to serve it prepare it with the egg white as detailed above. It won't freeze right with the egg white in it.

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