Caipirinha sorbet

Method

1. Gently heat the sugar with 500ml water in a saucepan until dissolved. Turn up the heat and simmer for 8-10 minutes to reduce the liquid to a thin syrup that feels like Vaseline when rubbed between your finger and thumb (remove from the heat and let it cool for a few minutes before doing this). Pour into a freezerproof container and set aside to cool.
2. Mix in all the remaining ingredients except the egg white, then seal the container and freeze for 8 hours or until solid (see tips).
3. Remove the sorbet from the freezer and transfer to a food processor. Add the egg white and whizz until the sorbet is completely smooth and has frothed up a bit see tips). Return the sorbet to the container and freeze again until solid (about 8 hours – or see make ahead below). Use an ice cream scoop to scoop into bowls to serve.