Cut watermelon in half, hollow out the fruit, and dice it into 3cm cubes, removing the seeds.
Half-frozen the fruit by cooling them in a freezer for about 4 hours.
Cool the rind in a refrigerator to be used as a serving bowl.
Put the ingredients into the blender container in order of number, set the timer to 60 seconds, and push the VACUUM FRESH button.
Pour [Step2] to a container and set it by cooling it for over 2 hours.
Loosen the sherbet a little, mix chocolate chips and serve it on the rind bowl.