*Spread the watermelon onto a parchment paper-lined baking sheet in a single layer. Freeze until completely frozen, 4-5 hours, depending on the size of the cubes. If the watermelon isn't completely frozen, the consistency will be more like a slushie.
**Because the sorbet doesn't contain any added sweetener, and is not churned, it gets harder and icier the longer it sits in the freezer. So, it's best consumed immediately or as soon as possible.
**Prep time does not include freezing the watermelon, 4-5 hours, depending on the size of the watermelon cubes.