800 g orange
¾ cup castor sugar
¼ chopped mint
¼ cup fresh lemon juice
3 tbsp crème de menthe
1 large egg white
1½ cups water
Place sugar, water and chopped mint in a saucepan and stir over low heat until sugar dissolves.
Remove from heat and cool. Strain syrup and discard mint leaves.
Peel the orange and place in a blender, with sugar syrup and lemon juice and process until you get orange puree.
Add crème de menthe and process until combined. If desire, pass the puree through a fine sieve to remove seeds.
Place mixture in a bowl and place it in an ice-cream machine and process according to manufacturer’s instructions.
Beat egg white until firm peaks form and fold into sorbet.
Place sorbet in container, cover and freeze until ready to use.