Wash and drain the
mandarins and rub half the sugar lumps on their zest. Place all the sugar lumps in a pan and add water. Cook over medium heat, stirring from time to time so that the sugar melts evenly. Turn off the heat when boiling. Squeeze the
mandarins and 1/2
lemon and sieve the juice (at least 6.5dl -about 4 cups). Pour the juice over the warm syrup and allow to cool. Once cold transfer to the sorbet machine or freezer. When almost ready, mix 2 tablespoons sorbet with the whipped egg white, mix again with the sorbet and allow to rest for a while. Serve in previously frozen glasses.
