Place the cubed watermelon in a blender or food processor and blend until smooth.
Strain the watermelon puree through a fine mesh sieve into a bowl to remove any pulp or seeds.
In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves completely to create a simple syrup. Let it cool completely.
Mix the strained watermelon puree with the cooled simple syrup and lime juice in a large bowl. Stir until well combined.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
Transfer the churned sorbet into an airtight container and freeze for at least 2-3 hours to firm up before serving.
Scoop into bowls or cones and serve chilled.
Notes
For best results, use a ripe and sweet watermelon. Adjust sugar based on the natural sweetness of the fruit. If you don't have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until firm.
Calories: 120kcal
Cost: $5
Course: Dessert
Cuisine: American
Keyword: fruit sorbet, summer dessert, watermelon sorbet