Gillyflower Sorbet

Yield:	6 Servings
Categories:	Ice cream, Flowers, Desserts

1 1/4	c	Water
4	tb	Sugar; more if desired
1/2	c	Gillyflowers (clove pink) (Dianthus Caryophyllus)
		Lemon verbena (optional) finely chopped
1		Lemon; juice only
1		Egg white beaten to frothy peaks