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