1 cup of water
½ cup of sugar
1 teaspoon pomegranate molasses
¼ honey melon
6 mint leaves
Combine the water, sugar and molasses in a sauce pan. Warm until the sugar is dissolved and set aside to cool down.
Make the melon into puree and add it to the syrup. Cut the mint leaves small and stir them into the mixture as well.
Put it in the freezer and try to stir after half an hour and after an hour.
Wait until the sorbet freeze. Put some of the half frozen or frozen sorbet in a glass, pour a little rum on it and serve with a little spoon.