Cut the watermelon into 1-inch or smaller cubes. Freeze them on a rimmed baking sheet for about 4 hours or overnight.
Once the watermelon is frozen, place the cubes in a food processor and blend until smooth. At first, the watermelon will look crumbly, but keep going. Scrape down the sides as needed. This process will take about 10 minutes, so don’t lose patience.
Once the watermelon is smooth, transfer the sorbet to a loaf pan for easy scooping.
Scoop the sorbet into dishes and eat immediately or freeze for about 2 hours to make the sorbet firmer.
Serve with a mint leaf if desired.
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