In a blender container or food processor bowl, blend or process the melon cubes, half at a time, until pureed.
Combine the pureed melon, corn syrup, lemon peel, and lemon juice. Freeze the mixture in a 1- or 2-quart ice cream freezer according to manufacturer's directions. Makes 8 servings.
If you have a ice cream maker with an insulted canister insert, remember to freeze the insert for at least 24 hours prior to making sorbet.