Add the frozen watermelon cubes, freshly squeezed lime juice, lime zest, honey, and a pinch of fine sea salt into the bowl of a high-speed blender or food processor.

Pulse several times to break down the large chunks, then blend on high speed using the tamper tool to push the fruit down toward the blades until smooth and creamy.

Scoop immediately into chilled bowls for a soft-serve texture, or transfer to a loaf pan and freeze for 30 to 45 minutes for firmer, scoopable sorbet.