Raspberry-Lime Sherbet 'Watermelon'

Raspberry-Lime Sherbet 'Watermelon'

5 Reviews 4 Pics
  • Prep

    20 m
  • Ready In

    1 h 20 m
Recipe by  gramdeb

“Kids of all ages will love this fun recipe using sherbet and mini chocolate chips.”

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Adjust Servings

Original recipe yields 16 servings



  1. Line a serving bowl with plastic wrap. Spoon lime sherbet into the bowl, smoothing it out to be 1/2 inch thick along the sides, making the watermelon rind. Place bowl in the freezer for 15 minutes.
  2. Meanwhile, stir the chocolate chips evenly into the raspberry sherbet. Scoop the raspberry sherbet into the lime sherbet shell, smoothing off and leveling the top. Return bowl to the freezer.
  3. To serve, invert the bowl onto a serving plate. Lift off bowl and remove plastic wrap. Freeze again for 1 hour if the sherbet is too soft. Slice pieces like a watermelon.

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Reviews (5)

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This is such a cute, yummy, kid-friendly recipe! Here are some things I did to make a super cute and easy watermelon: I used the largest of my Wonderlier Tupperware bowl set lined with plastic wrap and lined the inside with one pint of lime sherbet. I put about 1 1/2 cups of softened vanilla ice cream inside of the lime sherbet to make the watermelon more realistic. It started to get very soft, so I hardened it up in the freezer for about 10 minutes. When I pulled it back out, I could easily smooth the rind layer. I filled it up with the softened raspberry sherbet/chocolate chip mixture with only a tiny bit left over. Then I put the lid onto the Tupperware bowl and froze it overnight. It worked really well, and everyone loved it! The watermelon really looked realistic, and it tasted really yummy. Thanks for sharing the recipe!

Debbie H.

Debbie H.

Clever idea, but the sherbet melts so quickly that it becomes soupy before it can be served. The editor's tip about putting a warm towel on the bowl to help remove the sherbet only hastens the melting. Perhaps lining the bowl with plastic wrap would be a better idea. I would also suggest serving on chilled plates.



I did think ahead to line the bowl w/plastic so had no trouble getting it out of the bowl. Sherbet does melt quickly so you have to work fast to make this work. Mine was a little souply but after going back int he freezer it was fine. Kids loved it.

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Amount Per Serving (16 total)

  • Calories
  • 238 cal
  • 12%
  • Fat
  • 4.2 g
  • 6%
  • Carbs
  • 51.4 g
  • 17%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 3 mg
  • < 1%
  • Sodium
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Rainbow Sherbet Cake


next recipe:

Simple Watermelon Sorbet