In a high speed food processor, add cubed watermelon and carefully blend. Work in batches if you need to.

Once the watermelon is pureed, strain through a sieve and into a shallow baking dish (both a 9x13 or 8x12 will work).

To make the simple syrup, add sugar and water in a small pan and slowly begin to cook over low heat. Stir occasionally to make sure the sugar isn't sticking to the bottom. Once the sugar is completely dissolved, set aside to cool.

Add the zest and juice of three limes to the watermelon juice as well as the cooled simple syrup. Stir gently to combine (trying to not create any air bubbles).

Carefully place the baking dish on a level surface in the freezer. Wait at least one hour before removing the baking dish and "scraping" the ice. Return to the freezer for an additional hour and scrape again.

When ready to serve, all the granita to thaw for 5 minutes before scooping into serving dishes. Garnish with a squeeze of lime and julienned mint.

Enjoy!