Watermelon-Mint Sorbet

Cook sugar and 1 cup water, stirring constantly, in a small saucepan over low heat until sugar has dissolved. Add mint. Bring to a boil. Remove from heat. Cover, and leave to stand.

Working in batches, puree watermelon in a blender. Pour through a fine sieve into a large bowl; discard solids.

Pour mint syrup through a fine sieve into a bowl; discard mint. Stir syrup into puree. Stir in lime juice.

Refrigerate, covered, at least 2 hours (up to overnight).

Freeze in an ice cream maker according to manufacturer's instructions.

Transfer to an airtight container; freeze at least 1 hour (up to 4 days).

Let stand at room temperature 10 minutes before serving.