Audrey wanted a watermelon bombe for her birthday cake this year. Good choice given that it's a million degrees here (and, no, I'm not exaggerating)!
1 container raspberry sorbet
1/2 bag chocolate chips (for a "seeded" watermelon)
1 container lime sorbet
red and green food coloring
2 bowls, 1 large and 1 small
To make the inside of the watermelon: Soften raspberry sorbet and add red food coloring, stirring until you get the color you want. Add chocolate chips and fill the smaller bowl. Cover and freeze until hard.
When the inside is set, soften the lime sorbet and add green food coloring, stirring until you get the color you want. Spread on the bottom and sides of the larger bowl. Don't worry if you don't get it all the way up the sides.
Place smaller bowl of raspberry sorbet in a sink of hot water to loosen sides. Unmold and then push down into the lime sorbet, smoothing the top. Cover and freeze until hard.
To serve, place the big bowl into a sink of hot water to loosen. Turn upside down onto a large plate or round platter with sides. Refreeze or slice immediately with hot knife and enjoy!