Sorbet Watermelon Wedges

Okay, so these were suppose to be red, white and blue, but they are red, white and purple. Yes, I made this same mistake last year with this 4th of July dessert. Let’s just add poor memory to the list of my shortcomings. Mess up or not, these are a really fun idea.

Layered Sorbet Watermelon Wedges via Bakers Royale

Luckily, no one noticed that I was trying to pull off a red, white and blue theme. Everyone seemed to be enamored with the concept of these sorbet watermelon wedges—an unintentional slight of hand, but hey, it worked.

And nevermind the melt-y mess of a picture below. I did that on purpose, because sometimes I like my food photography to be more deconstructed.

  Layered Sorbet Watermelon Wedges from Bakers Royale

To get you started, I took some step-by-step photos, so let’s do this. Hit the jump over to Brit + Co, (where I am a guest contributor), for the remainder of this post.

this recipe

Sorbet Watermelon Wedges


  • 1 small seedless watermelon
  • 6 oz. blueberry sorbet
  • 10 oz. lemon sorbet
  • 14 oz. raspberry sorbet


  1. Cut watermelon in half.  Empty out flesh of melon, scraping down to the white rind as much as possible.
  2. Place blueberry sorbet in melon and, using an offset spatula, smooth to evenness. Repeat  with the lemon and raspberry sorbet.
  3. Chill for an hour. Remove from freezer, slice and serve.


  1. Nessa says

    LOVE that melty picture! Wait, make that all the pictures. And that great idea. Okay, I love everything :)


  2. says

    umm this is amazing and fantastic. I love it… I love the melty picture too! I did the same thing with my 4th of July cake last year. Took it to our cookout and there wasn’t a fridge to put it in so it got all melted in the pics but I kind of like it like that! I will definitely be trying this!!


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