Cut the watermelon into 1-inch cubes, removing any seeds as you go. Spread the cubes on a baking sheet in a single layer and freeze for at least 4 hours, or ideally overnight—this ensures the sorbet will have a smooth, creamy texture rather than an icy one. The longer freeze time is crucial for breaking down the cell structure of the fruit, which helps create that perfect sorbet consistency.

Add the frozen watermelon cubes to your blender along with the full-fat coconut milk, honey, fresh lime juice, and sea salt. Blend on high speed for 2-3 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and creamy with no icy chunks remaining. I find that adding the coconut milk first helps the blender blades move more smoothly through the frozen fruit, preventing jamming. The lime juice brightens the sweetness while the salt enhances all the flavors—don't skip it!

For a soft-serve consistency, scoop and serve immediately into chilled bowls—this gives you that perfect melting texture. For a firmer sorbet, transfer the blended mixture to a freezer-safe container and freeze for 2-3 hours, then scoop with an ice cream scoop. I like to let it sit at room temperature for 5 minutes before scooping if it's been frozen solid, which makes serving easier without the sorbet melting too quickly.