Sherbet and Watermelon Boat


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This recipe taste great and it looks cool and very appealing.

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Eaton Rapids Mi


  • 1 pint lemon sherbet
  • 1 pint lime or raspberry sherbet
  • 1/2 small 6 lb. ripe watermelon, well-chilled and halved lengthwise
  • Fresh mint leaves

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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.

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