What is going on in my freezer

I am reluctant to call this my first culinary disaster of 2009, so let's call it a 'work in progress'. Finding myself with 5 egg whites in the fridge (a result of some gloriously triumphant ice cream making), I thought I would set about whipping them up into a sorbet. Steve reliably informs me that there is a bit of manufacturer's instructions which tells me exactly how to go about the sorbet making process. I have, naturally, misplaced it. Nevertheless, with my new gung-ho attitude to life, I merrily whisked egg whites, sugar and a bit of lemon juice and slung them in the general direction of my ice cream maker. Steve was singularly disinterested in my recipe/concoction, preferring to concentrate on gluing a piece of MDF to our living room (not quite as random as it sounds, just don't ask me to explain in any kind of detail). I, therefore, phoned SBF to see if I could drum up any enthusiasm for my creativity. There was a comment of, 'I thought sorbet was mainly water' and then there was the sound of a cat vomitting and the conversation came to an abrupt end. OK, so the water thing was a bit of a revelation and did explain why the mixture was refusing to freeze (yes, I do have a degree in biochemistry, but that part of my brain was clearly refusing to work). In the end I added about 200ml of water let it churn a bit more and shoved it in the freezer to have a think. I am still thinking. SBF has opened the tub, tasted it (it would appear that living dangerously is catching) and concluded that it is a very cold, sweet, but otherwise tasteless, mousse. I think that tomorrow I shall try to retrieve some of this 'stuff' and blend it with a can or two of blackcurrants. If this doesn't work, I will almost certainly just leave it in the belly of our freezer until I need the tupperware for something else. MARVELLOUS!