Watermelon and mint sherbet

Ingredients (for 4 people)
300 g blended watermelon pulp, 200 g water, 20 g fresh mint leaves, 150 g sugar, 1 egg white

Preparation
Boil the water, pour it on the mint leaves, cover and let sit for 5 minutes. Add the sugar and mix until melted; let it cool down and filter it. Add the watermelon pulp and mix. Whisk the egg white until fluffy and add slowly. Pour into a bowl and put it in the freezer, mixing every once in a while until frozen.
Decorate with mint leaves or almonds.