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1
In a small saucepan, combine the water with 3/4 cup of the sugar and cook over moderate heat, stirring, until the sugar dissolves.
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2
Let cool completely.
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3
In a blender or a food processor, puree the green melon with the sugar syrup and the melon liqueur.
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4
Freeze the puree in an ice cream maker according to the manufacturer's instructions.
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5
Pack the sorbet into a plastic container, press plastic wrap directly on the sorbet, cover and freeze.
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6
Rinse out the blender.
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7
In a small saucepan, combine the orange juice with the remaining 1/2 cup of sugar and cook over moderate heat, stirring, until the sugar dissolves.
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8
Let cool completely.
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9
In the blender, puree the orange melon with the orange syrup.
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10
Freeze the puree in an ice cream maker according to the manufacturer's instructions.
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11
Pack the sorbet into another plastic container, press plastic wrap directly on the sorbet, cover and freeze.
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12
Using a large melon baller or a small ice cream scoop, make 8 balls from the watermelon.
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13
Freeze for 20 minutes.
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14
Put 2 watermelon balls in each of the 4 large margarita or parfait glasses.
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15
Scoop 2 balls of each sorbet into each glass, garnish with mint and serve.
