For the melon sorbet, prepare the melon and cut the fruit into small pieces. Place the pieces on a cutting board, cover with baking paper and freeze overnight. The next day, take the melon pieces out of the freezer. Purée the frozen fruit pieces using the bamix® multi-purpose blade. Gradually add sugar, egg white, lemon juice and orange blossom water. After a few minutes you will have a creamy mixture. You can now serve the sorbet directly or put it in the freezer for a maximum of 30 minutes. This makes it easier to portion the scoops because the sorbet becomes firmer.