Jasmin ice cream

Serves 6:
50 g jasmin flowers
150 g sugar
1 small glass rum
4 egg whites

Keep the freshly picked jasmin in 1/2 litre of water for a couple of hours, then sieve. Put the liquid obtained into a pan, bring to the boil, add sugar and stir constantly until melted. Remove from the heat and, when cold, add the egg whites and the rum, stir and put in the freezer or ice-cream maker to make a soft sorbet.