Cut watermelon into small cubes and remove seeds if needed. Arrange in a single layer on a tray and freeze for at least 4 hours until completely solid.

Remove frozen watermelon from freezer and let sit for 2 to 3 minutes to slightly soften for easier blending.

Add frozen watermelon cubes to a high-speed blender or food processor along with lemon juice, sugar, honey, and salt.

Blend on low speed first, then increase speed gradually. Stop and scrape down the sides as needed to ensure even blending.

If the mixture is too thick or crumbly, add one tablespoon of water at a time. Continue blending until the sorbet becomes smooth, creamy, and evenly mixed.

Taste the mixture and adjust sweetness or acidity if needed by adding more sugar or lemon juice. Blend briefly again.

For soft texture, serve immediately. For firmer texture, transfer to an airtight container, smooth the surface, cover, and freeze for 1 to 2 hours.

Before serving, let the sorbet sit at room temperature for 5 to 10 minutes to soften slightly for easy scooping.