Peel melon, cut into pieces and puree. Pour the juice through a fine sieve. Wash and dry lemon, grate and grate about half of the peel. Halve the lemon and squeeze the juice of one half.
Use the rest of the lemon for other purposes.
Mix melon juice, syrup, lemon juice and peel. Fill into approx. 10 ice-cream containers, press the lid on and insert the stems. Freeze for at least 3 hours.