Cut up the melon and place in a big ziplock bag. Freeze overnight.

In a pot, whisk together the sugar and water over medium/high heat until the sugar dissolves. Remove from heat, add the mint, and allow to steep for 30 minutes. Remove the mint and reserve the syrup until you need it.

In a small bowl, whisk together the meringue powder and water. Whisk until you create a lot of foam. This is an egg white substitute. You could use egg whites if you prefer, but since we aren't cooking them I feel it's safer to simply use the substitute. This adds a nice creamy texture to the sorbet.

In a food processor, combine the frozen fruit, syrup, and egg whites (a.k.a. the meringue powder + water mixture). Blend just until smooth. Your sorbet is ready to serve right out of the food processor. If you don't plan to consume it all right away, be sure to store it in the freezer or it will not retain its sorbet consistency.