Senior Culinary Producer Jeanette Donnarumma gets crafty with sweet summer watermelon for an ice-cold treat. Jeanette suggests using a rose or lemon sorbet for the filling, and likes to puree leftover watermelon flesh for juice or cocktails.
- 1 seedless watermelon
- 1 pint sorbet
Wash the watermelon with a damp cloth. Cut the watermelon into uneven thirds, with the center piece 2½ to 3 inches wide. Scoop watermelon flesh out of the end pieces and reserve for another use, discarding the rind. Cut the center piece of watermelon into 8 wedges, as if slicing a pizza. Using a paring knife and leaving about ½-inch of watermelon flesh intact on both sides, cut out and remove the inner watermelon flesh and reserve for another use. Freeze the watermelon slices standing upright on the rind for at least a few hours until firm. When ready to serve, using a small ice cream scoop, stuff sorbet into each watermelon slice.