Instructions: In a food processor/blender, process melon to a puree. Mix in ginger, lemon juice and sugar syrup. Omit egg white.

Pour into ice cream canister. Freeze in ice cream maker according to manufacturers directions until sorbet holds shape. Transfer to a freezer container; cover. Freeze to a slush.

Freezer Method: Pour prepared mixture into several undivided ice trays; cover; place in freezer; freeze to a slush. Return to food processor/blender.

Process semi-frozen sorbet and egg white until smooth. Return to trays; recover; freeze until firm.

Serve with slices of melon, if desired.

Garnish with mint leaves, if desired.

Variation: Line small custard cups with plastic wrap. Fill with sorbet when partially frozen. Pack firmly; smooth top. Remove by pulling plastic. Invert onto a plate; remove plastic. Surround with thin slices of melon, overlapped in a rose petal formation.

Makes 8 to 10 servings

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