Chill 6 tall glasses in the freezer. Place half of the sherbet or sorbet and a quarter of the watermelon in a blender; cover and process until it becomes somewhat liquidy. Add another quarter of the watermelon and half of the ice, and blend until smooth. Pour into the chilled glasses. Repeat with remaining sorbet or sherbet, watermelon, and ice and serve immediately.

EDIBLE TIP: Although watermelon is available year round from Mexico and Central America, stick with the Jersey Fresh crop that comes into season in early August and lasts until early fall. The taste is well worth the wait.