Combine watermelon, sugar, and lime juice in blender. Puree until smooth.
Place strainer over a bowl, then strain watermelon mixture. Discard pulp, then refrigerate juice until cold (at least one hour).
Once juice has chilled, add it to your ice cream maker and process according to the machine's instructions. The finished sorbet should have the texture of a thick slushie.
Transfer sorbet to an airtight container and freeze until solid (about 2 to 4 hours).
Serve scooped into a bowl. Enjoy!
If your sorbet is too hard to scoop after freezing, let sit on your counter for 5 to 10 minutes after removing it from the freezer.Try serving a scoop of sorbet in a glass of prosecco or champagne for a fun, summery cocktail.