Kitchen Krafts

In a medium bowl, cream the butter and sugar together. Mix in the eggs and beat until light and fluffy.

Sift the flour and baking soda together, then mix it and 1/2 cup of the lemonade concentrate into the batter.

Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 400° F (205° C) for 7–8 minutes or until lightly browned.

With a clean pastry brush or paintbrush, paint the hot cookies lightly with the remaining lemonade, sprinkle them with sugar, then remove them from pan and let cool.

Line a 4-quart round mixing bowl with aluminum foil.

Put the ice cream in a separate bowl and stir with a spoon to soften. Quickly spread it about 1″ (2.5 cm) thick over the bottom and sides of the foil-lined bowl. (It may slide down the sides a bit.) Place the ice cream in the freezer and freeze until it’s somewhat hardened, but not frozen solid (about 1 hour). Then remove from the freezer and, if necessary, spread the ice cream all the way up the sides again. Return to the freezer; freeze until firm (about 1 hour).

In a medium bowl, mix the raspberry sherbet and chocolate chips together. Carefully spoon the mixture into the frozen ice-cream-lined bowl. Cover it with plastic wrap; freeze until completely hard.

In a medium bowl, mix the whipped topping with the green food coloring.

Remove the ice-cream bowl from the freezer, take off the plastic wrap, and turn the bowl upside down onto a platter larger than the bowl. Then lift off the bowl and remove the foil. Spread the whipped topping over the ice cream. Serve immediately, or freeze until the topping is firm, then cover and keep frozen until ready to serve. To serve, cut it into wedges, just like a fresh watermelon. Makes 10 to 12 servings.