Watermelon Sherbet Frozen Bliss Recipe

How to make it

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• You will layer each sherbet individually, so each sherbet needs to thaw and then freeze.
• Thaw and stir the lime sherbet until it is the consistency of frosting. I use a little green food coloring in it-optional.
• Use a large round bowl that you can put in the freezer. I use a large tupperware salad bowl.
• Spread the green sherbet around the inside of the bowl. Be sure it is pretty even.
• Place in the freezer and let freeze for about an hour.
• Thaw and stir the pineapple sherbet, as above.
• Spread this white layer over the green layer. Work quickly as it will start to melt.
• Place the bowl back in the freezer for about an hour.
• Thaw the raspberry sherbet and mix in the mini chocolate chips.
• Pour the raspberry mixture into your frozen layered bowl.
• Let freeze thoroughly. Overnight is best.
• About 30 minutes before serving, remove from freeze to let it soften slightly. You can place in a shallow pan of hot water if you need some help.
• Turn the bowl over a large serving dish and let it fall out of the bowl and onto the dish.
• Using a large knife (maybe dipped in hot water) slice like you would a watermelon-down the center and then into 1 inch slices.
• Some suggestions: Strengthen the color with food coloring.
• You can really use any kind of sherbet or ice cream and then color it if you like.
• This always get a real WOW-my favorite thing!
• Drizzle with a little chocolate syrup on the individual plates.
• Sprinkle with chocolate sprinkles to resemble ants. Heehee!
• I haven't tried it with 3 kinds of chocolate ice cream, but I think that is coming this summer.
• Please let me know your ideas and comments if you try this. It's a little work, but well worth it.