Sherbet Watermelon Recipe
- About 1 pint lime sherbet, slightly softened
- About 1 pint pineapple sherbet, slightly softened
- About 1-1/2 pints raspberry sherbet, slightly softened
- 1/4 cup miniature semisweet chocolate chips
- 1. Line a 1-1/2-qt. round metal 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. 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.
- 2. 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 chocolate chips into the raspberry sherbet section of each wedge to resemble watermelon seeds. Yield: 8 servings.
1/2 cup: 205 calories, 4g fat (2g saturated fat), 8mg cholesterol, 60mg sodium, 43g carbohydrate (35g sugars, trace fiber), 2g protein
Reviews for Sherbet Watermelon
"This is so refreshing in the summer, and the kids love to help make it. Personally, I prefer the creaminess of vanilla ice cream in place of the pineapple sherbet, but it's great as written also."