Raspberry Lime Sherbet Watermelon Food

SHERBET WATERMELON

Steps:

• Line a 1-1/2-qt. round metal bowl with plastic wrap. Press a thin layer of lime sherbet against the bottom and sides of bowl. Freeze, uncovered, until firm. Spread a thin layer of pineapple sherbet evenly over the lime sherbet layer. Freeze until firm. Pack raspberry sherbet into center of sherbet-lined bowl. Smooth the top to resemble a cut watermelon. Cover and freeze until firm, about 8 hours., Just before serving, remove bowl from the freezer and uncover. Invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges; press a few chocolate chips into the raspberry sherbet section of each wedge to resemble watermelon seeds.

WILD RASPBERRY SHERBET

Steps:

• Heat raspberries and sugar in a small saucepan over low heat, stirring, until sugar dissolves, about 5 minutes. Press raspberry mixture through a strainer into a bowl; discard seeds.
• Stir milk, lemon juice, and cinnamon into raspberry mixture; refrigerate until cold, about 1 hour. Freeze milk mixture in an ice cream maker according to manufacturer's instructions.

WATERMELON AND RASPBERRY SORBET

Steps:

• In a saucepan simmer water with sugar, stirring, until sugar dissolves. In a blender purée watermelon, sugar syrup, lemon juice, and 1/2 cup raspberries and strain though a fine sieve into a bowl, pressing hard on solids. (Chill mixture, covered, until cold, about 2 hours.) Freeze mixture in an ice-cream maker. Serve scoops garnished with remaining 1/2 cup raspberries. (Sorbet may be made 1 week ahead.)

WATERMELON SHERBET

Steps:

• Cut the watermelon into wedges, then cut it away from the rind, cubing the flesh and picking out all the seeds.
• Puree three quarters of the flesh in a food processor, but mash the last quarter on a plate, this will give the sherbet more texture.
• Stir the sugar with the lemon juice and 1/2 cup of cold water in a saucepan over very low heat until the sugar dissolves and syrup clears.
• Mix all the watermelon and the syrup in a large bowl and transfer to a freezer container.
• Freeze for 1 to 1 1/2 hours, until the edges begin to set. Beat the mixture, return to the freezer for another hour.
• When the hour is up, whisk the egg whites to soft peaks. Beat the ice mixture again and fold in egg whites. Return to the freezer for another hour, then beat once more and freeze firm.
• Transfer the sherbet from the freezer to the fridge for 20-30 minutes before it is to be served.