Start by cutting your watermelon into cubes and removing any seeds if needed. I like to chill the cubes beforehand because it helps speed up the freezing process later. Make sure the fruit is sweet and juicy for the best flavor.

In a small saucepan, combine sugar and water, then heat gently until the sugar dissolves completely. Let it cool before using, as adding hot syrup can affect the texture. This step ensures your sorbet turns out smooth instead of grainy.

Add the watermelon cubes, lemon juice, salt, and cooled syrup into a blender. Blend until completely smooth and lump-free. If you prefer a finer texture, you can strain the mixture to remove pulp.

Pour the blended mixture into a bowl and refrigerate for about 1–2 hours. This step helps the flavors develop and ensures even freezing. Skipping this can lead to an icy consistency.

Transfer the chilled mixture into a freezer-safe container. Freeze for about 3–4 hours, stirring every hour to break up ice crystals. This helps achieve that soft, scoopable texture.

Once fully frozen, let the sorbet sit at room temperature for a few minutes before scooping. This makes serving easier and improves the texture. It should be smooth, slightly firm, and refreshing.