In a small pot, combine the water, sugar, and cornstarch. Place the pot on the stove and bring the mixture to a boil.

Once it starts boiling, stir vigorously for one minute to ensure the cornstarch is cooked through.

Turn off the heat and check the mixture's texture by sampling a small bit off a spoon. You're not really tasting it, but feeling the texture against the roof of your mouth. If it still feels floury, cook for another minute. If not, pour the mixture into a container and let it cool in the refrigerator.

While the mixture is cooling down, cube the melon and blend it until it is thoroughly pureed. Ensure that the melon is well blended.

Juice the lemon and strain out any seeds.

Once the sugar mixture (slurry) has cooled down, blend it into the melon puree along with the lemon juice. Blend everything really well to ensure a smooth consistency.

Transfer the mixture to an ice cream maker and follow the manufacturer's instructions for churning.

Once the sorbet reaches a desirable frozen consistency, transfer it to a container and place it in the freezer until ready to serve.

When you're ready to enjoy the sorbet, scoop it into serving bowls or glasses.

Enjoy!