1.2 kg ripe rockmelon
1 cup (220g) caster sugar
1 cup (250ml) water
lemon juice, to taste

Chop melon coarsely. Place on baking tray in freezer until frozen.
Meanwhile, combine sugar and water in small saucepan over medium heat. Stir until sugar dissolves. Bring to a boil; simmer 5 minutes or until thickened slightly; remove from heat. Transfer sugar syrup to a small jar or other container that can be sealed tightly; refrigerate until required.
To make sorbet: remove melon from freezer 15 minutes before making sorbet. Place melon and sugar syrup into goblet blender; process until smooth. Add lemon juice to taste. Serve immediately; or return to freezer in shallow Tupperware container until required