Melon Sorbet

1. In a saucepan, mix the water with the sugar and place it on low heat, stirring until the sugar has completely dissolved.
2. Let the syrup cool completely; to speed up the process, you can immerse the saucepan in very cold water.
3. Put it in the refrigerator for about an hour. Peel the melon and remove all the seeds. Cut the pulp and put it in a mixer or blender.
4. Blend for a couple of minutes, until you obtain a smooth puree. If not blended well, the pieces of fruit which remain will freeze, forming lumps.
5. Put it in the refrigerator to cool well, at least half an hour, then add the syrup.
6. Pour the melon and syrup mixture into the ice cream maker and set for at least 30 minutes. Ice cream makers without a compressor, which require you to keep the basket in the freezer overnight, generally take a little longer because they are less powerful and more sensitive to external temperatures.
7. When your melon sorbet has taken on a creamy consistency (it often happens that the blades stop turning when it is ready), turn off the ice cream maker.

You can enjoy your melon sorbet immediately or, if it seems too soft, let it rest in the freezer for an hour.