In a medium saucepan, combine granulated sugar and water. Heat over medium heat, stirring frequently until the sugar completely dissolves (about 5 minutes). Remove from heat and allow the syrup to cool slightly.

Transfer the saucepan to a cool surface and let the simple syrup cool to room temperature, about 15-20 minutes.

In a high-speed blender, combine the cooled simple syrup with diced watermelon, fresh lime juice, coconut milk, and a pinch of salt. Blend until smooth, about 30 seconds.

Continue to blend on high speed for another 30-45 seconds until the mixture is silky and uniform.

Pour the blended mixture through a fine-mesh sieve into a large bowl to catch any pulp or fibers.

Cover the bowl with plastic wrap and refrigerate the strained mixture for at least 1 hour.

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until you reach a soft-serve consistency (about 20-25 minutes).

Transfer the churned sorbet into a freezer-safe container, smooth the top, and freeze for at least 2 hours.