Remove the rind from the melon with a knife, cut off the ends, slice in half and remove seeds and fibers with a spoon. Cut melon into slices and then cut into large pieces.
To prepare the syrup, heat the water and sugar in a saucepan to 250°F. Add the corn syrup, mix and set aside. Meanwhile, purée the melon in a food processor. Add the syrup and lemon juice and process for a few more seconds. Process in an ice cream maker according to directions.
If you do not have an ice cream maker, pour the mixture into a bowl and freeze for 10 minutes. Remove from freezer, break up any ice crystals and whisk. Return to the freezer for 10 more minutes. Repeat this process until the sorbet reaches the desired smooth consistency, without ice crystals, like granita.
To serve, place two ice cream scoops of sorbet in a glass. Garnish with a drizzle of Academia Barilla Traditional Balsamic Vinegar of Modena (aged 12 years) and a fresh mint leaf.