Sherbet Watermelon

Perfect for  July. Each refreshing wedge comes complete with chocolate chip “seeds”

Click on photo for recipe


  • About 1 pint lime sherbet, slightly softened
  • About 1/2 pint pineapple sherbet, slightly softened
  • About 1-1/2 pints raspberry sherbet, slightly softened
  • 1/4 cup semisweet chocolate chips


  • Line a Classic Batter Bowl with plastic wrap. Press a thin layer of lime sherbet against the bottom and sides of bowl. Freeze, uncovered, until firm. Spread a thin layer of pineapple sherbet evenly over the lime sherbet layer. Freeze until firm. Mix chocolate chips into the raspberry sherbet. Pack raspberry sherbet into center of sherbet-lined bowl. Smooth the top to resemble a cut watermelon. Cover and freeze until firm, about 8 hours.
  • Just before serving, remove bowl from the freezer and uncover. Invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges; press a few extra chocolate chips into the raspberry sherbet section of each wedge to resemble watermelon seeds.
  • Yield: 8 servings.

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