In a saucepan over medium-high heat, stir C&H Granulated sugar and water together until mixture comes to a boil. While sugar syrup is heating, wash down sugar crystals that form along the side of the pot. Reduce heat and simmer, without stirring, 1 minute or until syrup is clear. Remove from heat, stir in lemon juice; then, set aside to cool to room temperature.
Peel and chop watermelon into 1-inch chunks to make about 4 cups.
In a blender, combine watermelon chunks, strawberries, and the sugar syrup. Pulse until smooth.
Pour mixture into a container with a tight fitting lid, cover, and chill for at least 2 hours. Freeze in an ice-cream maker, churning according to manufacturer's instructions, until it reaches a soft-serve consistency. Transfer sorbet to freezer-safe container with a tight fitting lid, smooth top with an offset spatula or spoon, and freeze 3 to 4 hours, or until firm.
If desired, pulse all ingredients, except strawberries, together until smooth; then, add strawberries and pulse just until some small pieces of fruit remain.
For a “refreshing adult dessert”, serve a scoop of Watermelon-Strawberry Sorbet with a shot of vodka or rum. Garnish with fresh mint