Ingredients:

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

Directions:

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 serv

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.

SORBET WATERMELON WEDGES

http://www.bakersroyale.com/sorbet-watermelon-wedges/

Caresse Margand