Select a ripe watermelon, cut it into 1-inch cubes until you have about 6 cups. Arrange the cubes in a single layer on a parchment-lined baking sheet and freeze for approximately 5 hours or until solid.

Once frozen, place the watermelon cubes in a high-powered blender. Add 3 tablespoons of freshly squeezed lime juice. If the watermelon is too hard, let it soften slightly at room temperature.

Blend the mixture on high until it reaches a fluffy consistency, about 30–60 seconds. Stop to scrape down the sides as needed.

Scoop out the sorbet immediately for a soft-serve texture or transfer to a freezer-safe container for a firmer texture. Defrost slightly before serving if needed.