Step 1: Prepare the Watermelon Cut your watermelon into chunks and remove any seeds (even if using “seedless” watermelon, check for any white seeds). Cube into roughly 1-inch pieces. You should have about 6-7 cups of cubed watermelon. Place the watermelon cubes in a single layer on a baking sheet or large dish.

Step 2: Freeze the Watermelon Freeze the watermelon cubes for at least 4 hours, or preferably overnight until completely solid. Freezing the watermelon first is key to achieving the right texture! This step can be done 1-2 days ahead.

Step 3: Blend the Base Remove the frozen watermelon from the freezer and let it sit at room temperature for about 5 minutes to slightly soften (this makes blending easier). Add the frozen watermelon cubes to a high-powered blender or food processor. Add the sugar (start with ⅓ cup), fresh lime juice, and a pinch of salt. If using mint leaves or alcohol, add them now.

Step 4: Blend Until Smooth Blend on high speed, stopping to scrape down the sides as needed, until the mixture is completely smooth and resembles soft-serve ice cream. This usually takes 2-4 minutes depending on your blender’s power. You may need to use the tamper tool if you have one, or stop and stir several times. The mixture should be thick, smooth, and creamy with no chunks remaining.

Step 5: Taste and Adjust Taste the sorbet mixture. If it’s not sweet enough, add another 1-2 tablespoons of sugar and blend again. Remember that frozen desserts taste less sweet when fully frozen, so it should taste slightly sweeter than you want the final product to be. The lime should be noticeable but not overpowering.

Step 6: Serve Immediately or Freeze At this point, you have two options:

Option A – Soft Serve Style: Serve immediately for a soft-serve texture! Scoop into bowls or cups and enjoy right away. This is perfect if you want instant gratification.

Option B – Firm Sorbet: Transfer the blended mixture to a shallow, freezer-safe container (a loaf pan or 9×13-inch baking dish works great). Smooth the top with a spatula. Cover tightly with plastic wrap or a lid and freeze for at least 2-3 hours until firm enough to scoop. For the smoothest texture, stir the sorbet vigorously with a fork every 30-45 minutes during the first 2 hours of freezing to break up ice crystals.

Step 7: Let It Soften Before Serving When ready to serve, remove the sorbet from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. This makes it much easier to scoop and brings out the flavors. Sorbet should have a smooth, scoopable consistency—not rock-hard ice.

Step 8: Scoop and Enjoy Use an ice cream scoop dipped in warm water to create beautiful scoops. Serve in chilled bowls or glasses, garnish with fresh mint, lime slices, or fresh watermelon cubes if desired. Enjoy immediately!