Sorry Yall, I hit the wrong key. Here is the rest of my watermelon Bombe recipe.

Lime Sherbet:
3/4 cup freshly squeezed lime juice
1 cup sugar
1 envelope unflavoured gelatin
2 tsp. lime zest
2 cups heavy cream
1 cup whole milk
4-6 dropsgreen food colouring

Method:

1. In a small saucepan, stir the envelope of gelatin with the sugar. Stir in the milk and heat til sugar and gelatin are dissolved. Remove from heat.
2. Add heavy cream to the milk/sugar/gelatin mixture. Add lime zest and juice.
3. Tint to the shade of green you think looks right with food colouring.
4. Chill thoroughly in the fridge in a covered container.
5. Churn in your ice cream freezer according to the manufacturer's instructions.

Assemble the Bombe:

Remember that watermelon you scooped out? Now is the time to line the hollowed out shell with plastic wrap and use it as a mould. Get the Lemon Chiffon Ice Cream, Lime Sherbet, and Watermelon Sorbet out of the freezer so that they can soften enough to spread. Mix the mini chocolate morsels into the Watermelon Sorbet.

1. Put about 2 cups of the Lemon Chiffon Ice Cream in a pastry bag or a large zip-top bag with a corner cut off.
2. Pipe a few stripes down the length of the plastic lined watermelon shell.
3. Next, spread the Lime Sherbet over the stripes and cover the inside of the shell /mould about 1 inch thick.
4. Return the mould to the freezer if necessary.
5. Spread a thick layer of the Lemon Chiffon Ice Cream over the Lime Sherbet layer-about an inch thick.
6. Fill the remaining cavity with the Watermelon Sorbet (complete with it's chocolate morsel "seeds")
7. Cover the whole thing with plastic wrap and return it to the freezer until frozen solid.
8. At serving time, invert the watermelon half onto a platter and tug on the plastic wrap that you lined the watermelon with. it will pop out. Lift off the shell and remaining plastic wrap.
9. Slice cross-wise and all the layers will be revealed looking just like a real watermelon!

* The vodka acts like antifreeze and makes your sorbet softer. You may omit it but the resulting sorbet will be really hard.