3 ripe sweet melons, halved and de-seeded
4 Oz. icing sugar, sifted
6 Tbsp. Blossom’s Peach Vinegar (or Raspberry or Loganberry)
2 large egg whites
Scoop flesh from melons and place in a food processor with sugar and Blossom Vinegars. Blend to a purée.
Place in a freezer-proof container, cover and freeze for 4-5 hours. Whisk egg whites until stiff, then blend with mushy sorbet. Freeze until solid. Let stand at room temperature for 10-15 minutes before serving.
(courtesy of Blossom Vinegars)