First, wet the gelatin sheet by placing it in a bowl with cold water and follow the manufacturer's instructions regarding the recommended time to let it soak.

To prepare the syrup, combine the water with the honey in a saucepan and bring it to a boil, stirring constantly until you get a light syrup. Then drain the gelatin sheet, put it in the syrup and mix well so that it dissolves correctly.

Once all the ingredients are combined well, transfer them to a jar or container, let them cool to room temperature, and then store it in the freezer.

Squeeze the lemons to extract the juice (but first grate a bit of the peel to use later), pass the juice through a strainer to remove any seeds that may have fallen.

After the syrup is cold, mix it with the lemon juice, add the vegan vanilla protein, and stir until the protein has dissolved completely.

Then freeze the mixture for 2 hours.

Take the opportunity to whisk the egg whites until stiff, with a manual or electric whisk, or with the help of a thermomix.

Next, add the egg whites into the half-frozen protein mixture folding it in so you get a  velvety texture.

Freeze until ready to serve.

Take it out approximately half an hour before and crush it up a little in order to get the perfect texture.

Once ready to serve, place a little of the lemon zest on top of the sorbet and, if you want, some mint or mint leaves as a topping for some extra pow!