Based on a recipe by my favorite authority for all things frozen, Jeni Britton Bauer. Also, see below for a no-churn option!
I used 1 Ten Ren jasmine tea bag (you can also use 1 tablespoon loose leaf tea) in 1/2 cup (4 ounces) of boiling water for about 4-5 minutes. For a stronger jasmine flavor, use 2 tea bags; for a more subtle flavor, use 1 tea bag and 6-8 ounces of water.
If you’re not a fan of corn syrup, feel free to substitute honey, or simply use sugar.
If you don’t have an ice cream machine, I have made fairly good no-churn sorbets by freezing the melon chunks ahead of time, then blending it in a food processor until smooth. It will freeze harder than a churn version, but if you’re looking to enjoy immediately, it’s delightful.