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

Strain the watermelon puree through a fine mesh sieve to remove any pulp or seeds, if desired.

In a small saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves completely to create a simple syrup. Let it cool to room temperature.

Mix the strained watermelon puree, cooled simple syrup, and lime juice in a large bowl until well combined.

Pour the mixture into an airtight container and freeze for at least 4-6 hours, stirring every hour to break up ice crystals for a smoother texture. Alternatively, use an ice cream maker following the manufacturer's instructions.

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