Begin by selecting a perfectly ripe watermelon; cut off the green rind and chop it into approximately 1-inch cubes.

Transfer the watermelon cubes into a Ninja Creami pint container, filling it to the max fill line.

Pour coconut water over the watermelon cubes, ensuring the liquid reaches the max fill line.

Cover the container with its lid and freeze it for 12 to 24 hours.

Once frozen, remove the container and microwave it for 30 seconds to soften slightly before churning.

Scoop the sorbet into bowls and garnish with mint leaves or a slice of watermelon before serving.