Instructions: 1. Using a zester, pare the rind of four Minneolas and set aside. Place the juice of eight Minneolas in a measuring jug and make up to 600ml with water.

2. In a saucepan, gently heat 200ml of the juice mixture with the sugar.

Bring to the boil, then remove from heat and mix with the remaining juice mixture; refrigerate.

3. If using an ice-cream machine, whisk the egg white until soft peaks form, then fold it into chilled juice mixture and process until frozen. (If freezing conventionally, freeze juice mixture in a container for about 45 minutes or until freezing at the edges. Whisk the egg white until soft peaks form, whisk into the juice mixture, then freeze for 1 hour. Whisk again, then freeze until solid. Remove from freezer 15minutes before serving.)

4. Decorate sorbet with zested rind and mint leaves; serve with cantuccini biscuits.

NOTES :
Prep time: 20 mins, plus freezing

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