Spread the watermelon cubes in a single layer on a parchment-lined tray and place in the freezer. Simultaneously, pour the pomegranate juice into ice cube trays, filling each compartment halfway to create frozen juice pieces. Freeze both components for at least 2 hours, or until completely solid. I like to freeze my juice in smaller portions this way rather than one large block—it breaks down more easily when blending and creates a silkier texture.

Remove the frozen watermelon cubes and pomegranate juice ice from the freezer. Add them to a food processor or high-powered blender along with the sweetened condensed milk, fresh lime juice, and sea salt. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed. The lime juice brightens the sweetness of the melon and condensed milk, while the salt enhances all the flavors without making it taste salty.

Transfer the blended sorbet mixture into a freezer-safe container and smooth the top with a spatula. Freeze for at least 4 hours, or until firm enough to scoop. I recommend freezing overnight if possible—this allows the flavors to meld together and gives you a more cohesive, refined taste.