Watermelon Sherbet

1. 1

   Let raspberry sherbet soften.

2. 2

   Add chocolate chips and stir. Form into an oblong, rounded form on a cookie sheet (kind of like 1/2 football).

3. 3

   Freeze until firm (about 2 hours).

4. 4

   Soften pineapple sherbet and spread over the shape about 1/2-inch thick. Freeze until firm.

5. 5

   Soften lime sherbet.

6. 6

   Hold out 1/4 of the lime sherbet for the final step.

7. 7

   Spread 3/4 of lime sherbet over the shape and freeze until firm.

8. 8

   The remaining sherbet will be mixed lightly with green food coloring (should be dark green and light green together).

9. 9

   Spread final mixture carefully.

10. 10

    Do not blend. Should be streaked with dark and light.

11. 11

    Freeze.

12. 12

    Cut into slices like you would watermelon and serve.

13. 13

    Can be cut ahead of time, wrapped in plastic wrap (each slice) and frozen until ready to serve.

* Per serving · 4 servings · Values may vary.