Sherbet and Watermelon Boat
- 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
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.