Add watermelon chunks, lime juice and mint leaves to a blender. Blend until smooth, then pour over a sieve to remove the pulp. Repeat sieving one more time, then set aside the juice for later, while discarding all of the pulp.

Add the sugar and water to a small saucepan over medium heat. Heat until sugar is completely dissolved. Pour this simple syrup into the watermelon juice mixture, along with the LorAnn Super-Strength Watermelon Flavor. Stir to combine, then place into the refrigerator to cool for 4 to 6 hours.

Pour the juice into a prepared ice cream maker, then churn according to manufacturer’s instructions. Pour the churned sorbet into a baking pan, cover with plastic, and then place into the freezer overnight.