Prep. time: A few minutes
Cooking time: 5 minutes
Infusing time: 1 hour or less
Turbining time: About 1 hour
Freezing time: 1 1/2 to 2 1/2 hours (3 hours without sorbet maker)

Nothing is as refreshing as a lime sorbet! And when you add a touch of mint, it's a double delight. While discovering the Lime Sorbet Collection at Fruits&Passion I was inspired to create this delicious seasonal dessert to multiply the pleasure.

Ideally, take the sorbet out of the freezer a few minutes before serving so it's creamier. 

1.  In a saucepan, bring the water and sugar to a boil.
2. Reduce the heat. Let the sugar dissolve in the simmering water until a syrupy consistency is reached, about 5 minutes. Remove from the heat and set aside.
3. Squeeze the limes and add the juice to the syrup.
4. Remove the leaves from the mint; wash them well and add to the syrup. Let infuse for 1 hour.
5. Strain the infusion and stir well.
6. Stir in the Perrier.
7. Beat the egg whites to soft peaks: they should be foamy but not firm. See the incorporation step, depending on your chosen method.

With a sorbet maker

1. Pour the mixture into the bowl of the sorbet maker and process for 1 hour.
2. Once the sorbet begins to set, add the beaten egg whites.
3. Continue processing until the sorbet is set.
4. Transfer the mixture to a stainless steel container to reduce the freezing time. Place in the freezer for 1 1/2 to 2 1/2 hours before serving.