Begin by cutting fresh, ripe watermelon into uniform cubes, ensuring they’re about 1-inch in size for even freezing. Spread the cubes out on a parchment-lined baking sheet and place them in the freezer for approximately 4 hours, or until completely solid.

Once the watermelon is frozen, transfer the solid cubes into a heavy-duty blender or food processor. Add a splash of lemon juice to the blender and blend until smooth.

Take a moment to taste your watermelon sorbet. If desired, blend in sugar, honey, or agave syrup to achieve the preferred sweetness.

For the best texture, enjoy the sorbet immediately or transfer it into an airtight container to store in the freezer for up to 3 months.