Start by cutting a ripe watermelon into small cubes, ensuring they’re uniform for even freezing. Spread the cubes out on a parchment-lined baking sheet and place them in the freezer. Allow the watermelon to freeze completely for about 4 hours, or until solid.

Once the watermelon cubes are frozen, transfer them to a heavy-duty blender or food processor. Add freshly squeezed lemon juice to the frozen cubes. Blend until it achieves a smooth and creamy consistency, which may take 1-2 minutes. If necessary, add a splash of water to help the blending process.

After blending, taste the Watermelon Sorbet. If you prefer it sweeter, incorporate optional sweeteners like honey or syrup, blend again until well combined.

For immediate enjoyment, scoop the Watermelon Sorbet into bowls. Alternatively, store leftovers in an airtight container in the freezer. To serve later, let it soften at room temperature for about 5-10 minutes before scooping.