Mexican-Inspired Watermelon Sorbet (Nieve de Sandia)

Ingredients

• 7.5 cups seedless watermelon, chopped into chunks, divided
• 1.5 cups white sugar
• 3 limes, juiced, or more to taste
• 4 tablespoons chamoy (Mexican chili fruit condiment), or more to taste
• 2 tablespoons chili-lime seasoning (such as Tajin®)

Steps

1. Place 2 ½ cups watermelon cubes in a blender; blend until liquefied. Transfer juice to a medium saucepan; stir in sugar and lime juice. Bring to a boil; reduce heat and simmer until sugar has dissolved, about 5 minutes. Set syrup aside to cool, about 20 minutes. Transfer syrup to a jar; cover. Chill in the refrigerator.
2. Meanwhile, place remaining 5 cups watermelon cubes on a cookie sheet lined with parchment paper; freeze until solid, about 4 hours.
3. Add frozen watermelon cubes, a few at a time, to the bowl of a food processor; pulse until puréed. Add ⅓ to ½ cup syrup, chamoy, and chile-lime seasoning to the food processor; pulse until smooth. Serve immediately or store in an airtight freezer-safe container in the freezer.