Cut up the melon and place in a big ziplock bag or any tray or plate. Now place into the freezer for at least 4 to 5 hours.
In a small saucepan over medium heat, combine the sugar and water. Heat the mixture, stirring constantly, until all of the sugar has dissolved. Add some mint leaves. Allow the syrup to cool completely before using it to make sorbet.
Place the frozen melon into the jar of a food processor and pulse until the melon becomes crumbly.
Add the lemon juice, and sugar syrup at this time and then pulse. Now a soft sorbet texture.
Melon sorbet is ready to serve right out of the food processor.
Serve immediately or transfer to an airtight container and freeze for 2 to 3 hours for harder consistency.
Ready to serve after 2 to 3 hours. Transfer in a serving bowl and garnish with fresh mint and enjoy.
