Rinse your watermelon thoroughly and pat the excess moisture with a towel.

Using a large kitchen knife, carefully cut the melon in half.

Place one half cut side down on a cutting board and slice vertically down the middle to the end to create quarters.

Carefully slice off the rind, and slice the melon into cubes.

Prepare a large tray by lining it with parchment paper.

Place the cubed watermelon in a single layer on the prepared baking sheet.

Place into the freezer and freeze for at least 4 hours or overnight, until completely frozen.

Next place your frozen watermelon cubes, honey, lime juice and zest into a high speed blender or food processor and pulse until smooth, pauseing once or twice to scrape the sides.

Transfer this puree into a deep baking dish, cover with a plastic wrap and freeze until sorbet is scoopable about 1-2 hours.

Once it's completely set, scoop into serving bowls and garnish with fresh mint leaves and lime wedges.

Enjoy!