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2 large watermelons, preferably seedless (7 to 11 pounds)

2 cups Wild ginger Sorbet (see related recipe), or sorbet of your choice

1/2 cup assorted fragrant, delicate herb leaves, such as lemon balm, lemon or lime basil, lemon verbena and mint, rolled and cut crosswise into thin strips (chiffonade)

Six 2-inch pieces homemade or store-bought pickled watermelon rind, cut into 1/4-inch dice, for garnish, plus 3 to 4 teaspoons of the pickling liquid

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