Watermelon filled with watermelon sorbet

Can’t wait to usher in the arrival of warm weather, to impress your guests with some culinary ingeniousness, especially when your dinner-party is coming to an end? Then you need something light, cool, and pleasantly refreshing to conclude a lovely evening amongst friends - for example, this wonderful watermelon sorbet. Is there a fruit more refreshing than this, when the heat of summer slips into our lives? And what about the idea of serving your watermelon sorbet inside a watermelon, making the dish even more tantalizing, elegant and ingenious? To make this delicacy, all you have to do is buy one of those baby watermelons, perfect for holding the cool, tempting sorbet inside. Are you ready to inspire enthusiasm in your guests? This sorbet will be just the ticket.

Take a small watermelon about 2 kg in weight. Cut off the cap, remove and set aside the pulp. Take out all the seeds from the pulp and blitz in a blender. Put the water and sugar in a saucepan and bring to a boil, then let it cool. Combine the sugar water with the pureed pulp and place in the freezer for a few hours. Occasionally remove the sorbet mixture from the freezer and mix well with a spoon to prevent the formation of large chunks of ice. If you're not going to serve it as soon as it has reached the right consistency, you can leave it in the freezer and remove it 15-20 mins before serving, stirring it vigorously once again. Pour the sorbet into the empty watermelon casing that you have in the meantime stored in the refrigerator. If you want you can drizzle over a dash of prosecco or champagne. When it has regained the right consistency, serve.