A light sorbet, great in summer.

Ingredients

70mL Pukara Estate White Balsamic Vinegar

400mL simple syrup (sugar and water)

Pinch Pukara Estate Oak Smoked Salt

1 small rockmelon, roughly chopped

Juice of half a lemon

1 egg, separated

Method

To make simple syrup, place 1 cup sugar with 3 cups of water in a saucepan, bring to the boil, then leave to cool.

In a bowl, combine white balsamic vinegar, cooled sugar syrup, and smoked salt with the juice of half a lemon.

Puree the chopped rockmelon in a food processor and add it to the vinegar mixture.

Pour the rockmelon mixture into the container of an ice cream maker and freeze according to the manufacturer's directions.

15 minutes before completion, add the egg white to the churner. Once done, transfer to an ice cream tub and freeze until ready to serve.