How to cook
Cut the melon in 2, remove the seeds, peel off the rind or use a spoon to scoop out the soft part. Blend and mix with the sugar.
Squeeze out the lemons' juice and add it to the melon puree.
Chop half the mint very finely and add it to the puree. Leave for 2 hours in the freezer. Take it out, stir very well and put back in the freezer for another 2 hours.
Form ice cream scoops and decorate with the remaining mint leaves, then serve.