- Being very careful, carve out most of the watermelon’s meat (we like to use it later for watermelon sangria—waste not, want not!).
- Place melon on large platter and pack hollowed-out bottom with shaved ice, then line with foil.
- Pack in sorbet, then cover top with berries, cascading them down to platter for a pretty presentation.
- Serve immediately with bottles of limoncello and rum in an ice bucket on the side.