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Dice the watermelon into small cubes and spread them out in a single layer on a baking sheet. Freeze for 3–4 hours, or until completely solid.
Place the frozen watermelon cubes, lime juice, and optional maple syrup into a high-speed blender or food processor. Blend until smooth. If it sticks, pause and scrape down the sides.
If you prefer a firmer texture, transfer the smooth mixture into an airtight container and freeze for another 1–2 hours.
Scoop the sorbet into bowls or cones using an ice cream scoop. Enjoy immediately or freeze the rest for later.