Instructions: 1. Place the lime juice in a stainless steel saucepan bring to the boil and stir in the arrowroot until disolved.

2. Whisk the egg whites until stiff and carefully fold into the thickened lime juice. Freeze for at least 3 hours.

3. Remove the skin and seeds from the melon and liquidise the flesh with the Aqua Libra. Chill in the refrigerator.

4. Serve the melon lime soup in chilled soup plates with a scoop of frozen lime and egg white mixture floating in each.

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