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Prepare a simple syrup following the directions on this page. Preheat
the oven to 140°F (60°C)
Brush the melon slices with a layer of the syrup. Place on a baking
sheet and let dry for at least 1 hour 30 minutes.
For the melon sorbet
In a bowl, mix 1 cup (250 g) of water, the superfine sugar, super
neutrose, and glucose powder using an immersion blender. Add the
melon (previously blended) and pass through a conical sieve.
Refrigerate for 3 hours, then churn to make the sorbet. Transfer to a
cold bowl and freeze for between 12 and 24 hours, depending on
use.
For assembly
In a bowl, pipe a dot of melon gel and a dot of lemon–verbena
pepper gel. Add the granola, the fresh melon and green melon
slices, and the melon tuiles. Add a little melon sorbet.