Begin by cutting your ripe watermelon into cubes, roughly 1-inch in size, and arrange them on a parchment-lined baking sheet. Place the sheet in the freezer and allow the watermelon cubes to freeze solid for about 4 hours.

Once the watermelon cubes are thoroughly frozen, gather your heavy-duty blender or food processor. Add the frozen watermelon and pour in the lemon juice. Blend the mixture on high speed until smooth, pausing to scrape down the sides as needed. This process should take about 1 to 2 minutes.

After blending, taste your watermelon sorbet. If the natural sweetness of the watermelon isn’t sufficient, consider adding sweetener. Blend again for an additional 30 seconds.

Serve the sorbet right away or store it in an airtight container in the freezer for up to 3 months. Let it soften for a few minutes at room temperature before scooping.