Combine the sugar, water, and mint leaves into a medium pot. Boil the mixture for 4 minutes. Remove from the heat and allow it to cool. Remove mint leaves and discard them.
Using a large blender, combine the honeydew, cantaloupe, lemon juice, salt, and cooled sugar-water mixture; blend until completely smooth. Pour the mixture into an airtight container and chill for 3 hours.
After the 3 hours have passed, stir the honeydew mixture well and pour it into a 9'' x 13'' baking pan. Freeze the mixture for 5–6 hours. Make sure to scrape through with a fork every 30 minutes for the first 3 hours (to separate the crystals.) Serve in a chilled glass and decorate with mint sprigs.
QVC is not responsible for the availability, content, security, policies, or practices of the above referenced third-party linked sites, nor liable for statements, claims, opinions, or representations contained therein. QVC's Privacy Statement does not apply to these third-party web sites.