Rock Melon Sorbet

Ingredients:

1 cup sugar
1 cup water
1 large Rock Melon

Directions:

In a small saucepan, bring the sugar and 1 cup water to a boil. Reduce the heat to maintain a steady simmer and cook until it thickens slightly—about 10 minutes. Take off the heat and let cool to room temperature. While the sugar syrup cools, peel, seed, and cut the melon into cubes: Cut off the ends of the melon and set it upright (one of the cut sides down) on a cutting board. Remove the peel by cutting down along the sides all the way around. Cut the melon in half, scoop out and discard the seeds, and cut the melon into cubes. Transfer the melon to a blender or a food processor and whirl until completely and utterly smooth and puréed. You will likely need to do this in batches, being sure to thoroughly purée each batch. Transfer each batch to the same large bowl. Add about half of the cooled sugar syrup to the puréed melon. Taste. It should be a bit sweeter than you want the final sorbet to taste. Add more sugar syrup, about 1 tablespoon at a time, until slightly oversweet. Cover and chill the mixture in the refrigerator for at least 1 hour and up to overnight. Chilling the mixture before freezing it will help ensure the final sorbet has the creamiest texture possible, so don't skip this step if you can avoid it. Freeze the mixture in an ice cream maker according to the manufacturer's instructions.