Watermelon Sorbet Basket

Ingredients:

• 1 seedless watermelon weighing 8-9 kg.
• 6 cups of different types of sorbet
• Special equipment: masking tape; watermelon spoons

Preparation:

1. Lay the watermelon on its side (stem facing left or right) and cut a small flat piece of rind off the bottom to stabilize it. Wrap the watermelon horizontally with masking tape, about 1 cm above the stem. Apply two more strips of tape to the top center to create a handle for the 4 cm wide basket.
2. Using the tape as a guide, cut out watermelon chunks on both sides of the handle, down to the horizontal tape, to create the shape of the basket. Using a watermelon scoop, scoop out 4 cups of watermelon balls and set them aside. Scoop out the remaining watermelon flesh and set aside for another use. Using a small knife, trim the flesh from the handle to create a neat strip of watermelon rind. Continue scooping the entire basket in the same manner. Place the basket in the freezer for at least 3 hours. Refrigerate the watermelon balls.
3. Place 3 cups of watermelon balls in the bottom of the basket. Scoop out some sorbet balls and arrange them on top of the watermelon. Garnish with the remaining watermelon balls.
   
   • Recipe orange sorbet
     
   • Recipe kiwi sorbet
     
   • Recipe cherry-pomegranate sorbet
     
4. Serve immediately or refrigerate until ready to serve, but no longer than 1 hour.