Ingredients:1 container raspberry sherbet -- at least 1.5 quarts
1 container lime sherbet -- at least 1.5 quarts
About 1 cup of semi-sweet chocolate chips
Directions:
Soften the container of lime sherbet for the rind. Be careful and don't soften too much or you will have a gooey mess! Take a larger size mixing bowl; I prefer to use metal, and spread it evenly around the bottom and sides of the bowl. Freeze until hardened. Depending on the temperature of your freezer, that can take up to six hours.
When the lime sherbet rind is frozen, soften the raspberry sherbet and stir in chocolate chip seeds. Put raspberry sherbet mixture inside of the lime sherbet rind and then freeze for at least six hours. When you are ready to serve, you can put the mixing bowl in a pan of hot water for about 2 to 3 minutes; then invert on serving tray. If your watermelon is unfrozen too much, refreeze for a little longer.
