Mexican-Inspired Watermelon Sorbet (Nieve de Sandia)

Place 2 1/2 cups watermelon into an electric blender and liquefy. Transfer juice to a saucepan and add sugar and lime juice. Bring to a boil; reduce heat and let simmer until all sugar has dissolved about 5 minutes. Set aside and allow to cool about 20 minutes. Chill and store simple syrup in a closed glass jar in the refrigerator.

Place remaining watermelon chunks on a cookie sheet lined with parchment paper and freeze until solid about 4 hours.

Add frozen watermelon pieces a few at a time to the bowl of a food processor and puree. Add 1/3 to 1/2 cup of the simple syrup mixture followed by chamoy and chile-lime seasoning; process until smooth. Serve right away or store in an airtight plastic container in the freezer.