Watermelon sorbet in watermelon

Check the watermelon to about two-thirds of its height then empty it of the pulp, leaving an inch border all around the bark which must be saved in the freezer.

Remove the seeds from the pulp obtained, pass the food mill with the disc, then 120 cl misuratene that you will reap in a bowl together with the sugar.

Keep in the refrigerator, stirring occasionally, until the sugar has dissolved, then passed into the ice cream maker and, following the instructions, make the sorbet: a few minutes before complete processing, add the chocolate drops that will simulate watermelon seeds.

Fill the empty watermelon rind with levelling sorbet well, then passed again in the freezer for at least 6 hours.

When serving, cut the regular sliced watermelon: you must obtain at least six.