For the cranberry sorbet, pass the cranberry compote through a sieve, mix with water and lemon juice, season with powdered sugar if desired. Put everything into a metal bowl.
Leave to set in the freezer for about 1 hour, stirring frequently. Then whip the egg whites until stiff, sprinkling in the remaining powdered sugar. Stir the snow into the fruit mixture.
Place in the freezer once more. Blend the ice cream again with the hand blender, portion with a tablespoon and serve with a sauce, if desired.
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