Instructions

1. Line a rimmed baking sheet with parchment or wax paper. Spread 5 cups cubed watermelon on the baking sheet and freeze until solid, about 3 hours.
2. Process the watermelon, 1/3 cup liquid sweetener, 2 tablespoons lime juice, and 1/4 teaspoon kosher salt in a food processor or high-speed blender until the bottom of the mixture becomes smooth and the top remains chunky, about 1 minute. Stop, scrape down the sides, and stir. Process again until smooth and creamy, stopping to scrape down the sides as needed, 4 to 6 minutes more.
3. Serve immediately for a soft-serve consistency, or transfer to an airtight container or a loaf pan, press a sheet of parchment or wax paper onto the surface. Freeze until solid, at least 3 hours. (If using a loaf pan, wrap the entire pan in plastic wrap to prevent ice crystals from forming.) If the sorbet is too hard to scoop, let sit at room temperature for 10 minutes before scooping.