Watermelon Mint Sorbet

Method

1. In a small saucepan, combine the sugar and water over medium heat, stirring occasionally, for about 3 to 4 minutes until the sugar fully dissolves and the mixture looks clear (this is a simple syrup); remove from heat and let it cool for 10 minutes.
2. Place the cubed watermelon, cooled simple syrup, lime juice, mint leaves, and salt into a blender.
3. Blend on high speed for 60 to 90 seconds, until completely smooth and no chunks of watermelon or flecks of mint remain visible.
4. Pour the mixture through a fine-mesh strainer set over a bowl, using a spatula to press it through, to remove the pulpy fibers and any tiny mint bits for a smoother sorbet.
5. Taste the strained mixture; if your watermelon was less sweet, stir in an extra tablespoon of sugar until it dissolves.
6. Pour the mixture into a shallow metal or glass baking dish (about 9x13 inches) so it freezes faster and more evenly than in a deep container.
7. Freeze uncovered for 45 minutes, then remove and scrape the mixture with a fork, breaking up any ice crystals that have formed at the edges; repeat this scraping every 30 to 45 minutes for about 3 to 4 hours total, until the entire mixture is made up of small, fluffy, evenly frozen ice crystals with no liquid remaining.
8. Once fully frozen into a scoopable, fluffy texture, transfer the sorbet to an airtight container and freeze for at least 1 more hour before serving to firm up.
9. If the sorbet becomes too hard after longer storage, let it sit at room temperature for 5 to 10 minutes to soften slightly before scooping; serve in bowls garnished with fresh mint leaves.