When the heat starts to build during the dog days of summer, bring out this tantalizing watermelon recipe to wow your family and friends. This recipe is cool, lush, and unbelievably tasty. It tops out at only 143 calories! Eat with abandon and be sure to share!

1 5-lb baby seedless watermelon

1⁄2 cup sugar

Red and green food color

1⁄2 cup light corn syrup

1⁄4 cup fresh lime juice

1 pint lemon sorbet

2 T Tablespoons mini–semisweet chocolate chips

1. Halve watermelon lengthwise. Scoop out red watermelon flesh from both halves in chunks; reserve one hollowed-out watermelon half.

2. Purée the watermelon flesh in blender with sugar, adding a few drops of red food color to deepen color.

3. Transfer to a bowl. Stir in corn syrup and lime juice (you will have about 6 cups); refrigerate mixture.

4. Using a small serrated knife and a large spoon, cut out and scrape all of the light green and whitish rind in the reserved watermelon half, without breaking through the outside rind, until all that’s left is a watermelon “shell”; freeze the shell for at least 2 hours.

5. Slightly soften lemon sorbet and spoon into a bowl; fold in 1 or 2 drops green food color until sorbet is tinted the pale green color of watermelon rind.

6. Spread into frozen watermelon shell, re-creating the rind. Freeze for 2 hours.

7. Pour the chilled red watermelon mixture into an ice cream maker, in batches if necessary.

8. Freeze according to manufacturer’s directions; stir in mini–chocolate chips.

9. Spread watermelon sorbet into shell to fill up to the inner edge of the lemon sorbet, pressing down to pack it (freeze any extra in a small freezer container).

10. Freeze several hours (if you plan to slice this, it’s easiest to do so after 4 hours of freezing; cut slices and store flat on baking tray in freezer).

Let watermelon half stand at room temperature 5 minutes before scooping.

Yields 12 servings.

Recipe and photo courtesy of Woman’s Day Magazine.

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