Place the watermelon cubes in a blender and blend until smooth.

Strain the watermelon puree through a fine mesh sieve into a large bowl to remove any pulp for a smoother sorbet.

In a small saucepan, combine the sugar (or honey), lime juice, and water. Heat over medium-low heat until the sugar is fully dissolved, stirring occasionally. Remove from heat and let cool completely.

Mix the cooled syrup into the strained watermelon puree until well combined.

Pour the mixture into a shallow, freezer-safe container and cover with a lid or plastic wrap.

Freeze for 4-6 hours, stirring every 30 minutes to break up ice crystals and achieve a creamy texture.

Once fully frozen, scoop the sorbet into bowls or cones and serve immediately.