Ingredients
1 pint lemon sherbet
1 pint lime or raspberry sherbet
6 lb ripe watermelon, well-chilled and halved lengthwise
fresh mint leaves
Preparation
Using a number 24 ice cream scoop, scoop out 8 lemon and 8 lime sherbet balls.
Place sherbet balls on cookie sheet lined with wax paper and freeze until firm.
Meanwhile, cut out and reserve watermelon, leaving a shell 1 inch thick all around.
Remove seeds and excess liquid from shell.
Refrigerate shell and watermelon until serving.
Cut reserved watermelon into bite-size chunks.
Make a single layer of chunks in bottom of shell.
Just before serving top with sherbert balls and rest of watermelon chunks.
Garnish with mint leaves.
