Dice the watermelon. Slice your watermelon into cubes, making sure they’re small enough for your blender or food processor to handle. The more uniform the pieces, the easier they’ll blend down to a silky puree.

Blend until ultra-smooth. Place the diced watermelon into the blender or food processor, pour in the lime juice, and add the pinch of salt if you’re using it. Blend until the mixture is completely smooth and the color is vivid pink-red. You want it to look juicy and almost foam up from the freshness.

Pour and freeze. Transfer your blended mixture into a freezer-safe container. Cover with a lid, making sure it’s sealed to prevent ice crystals from forming on top.

Freeze until scoopable. Place the container in the freezer and freeze for about 5 hours, or until the sorbet is firm but scoopable. If you gently press a spoon into the surface and it bends slightly before scooping in, you’ve hit the perfect texture.

Serve and enjoy. Use an ice cream scoop or sturdy spoon to serve. The sorbet should be soft enough to scoop but solid and refreshingly cold, bursting with melon flavor as soon as it hits your tongue.