Cut melon into halves.
With a melon-ball cutter, scoop out melon.
Place balls in a bowl.
Add melon juice which collects while melon is being scooped.
Peel peaches, pit, and slice thinly.
Add to melon balls.
Add sugar, lemon juice, and salt.
Place in refrigerator and let chill for several hours.
One half hour before serving, add rosewater and replace in refrigerator.
When ready to serve, place mixture in sherbet glasses and top with very finely crushed ice.
Makes 5 or 6 servings.