Name: Sherbet and Watermelon Boat Recipe
Prep time: 20 min
Yield: 8
Cuisine: American
Ingredients: 1 pint lemon sherbet; 1 pint lime or raspberry sherbet; 6 lb ripe watermelon; fresh mint leaves

This recipe tastes great and it looks cool and very appealing. Want to know what’s also great about it? It’s a dessert that’s low in milk fat. If you compare it to ice cream that has 10% milkfat, having a few scoops of this fruity sherbet accounts for 1% or 2% milkfat. So enjoy this fruity cream-based dessert without the guilt.

How To Make Sherbet and Watermelon Boat

A creamy and icy treat that's flavored with a fruity tang and sweetness that's thrilling and refreshing.

Prep: 20 mins

Total: 20 mins

Serves:

Ingredients

1 pint lemon sherbet
1 pint lime or raspberry sherbet
6 lb ripe watermelon, well-chilled and halved lengthwise
fresh mint leaves

Instructions

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.