Cut the melon in half and scoop out the seeds. Chop one half into cubes and measure out 4 cups for the sorbet.

Cut the remaining melon into 1/4-inch thick slices and remove the rind. Set oven to its lowest temperature (mine goes down to 170°F). Lay the slices on a rack over a tray, and dry them for about 6–8 hours. It helps to open the oven periodically to release steam.

Combine melon cubes, sugar, lime juice, and corn syrup in a blender; blend until smooth. Refrigerate for at least an hour. Add to ice cream machine and freeze according to manufacturer’s directions. Put it in the freezer for a few more hours to set, or just serve immediately, garnished with a melon chip or two and a sprinkle of chile powder.