My mother used to make ice cream and sherbet "bombes" all the time in the 1950's. They're really SO EASY that anyone can do it ** Just softened sherbet with chocolate chips (for the watermelon "seeds") **
Very impressive to serve, and perfect for Summer BBQs, luaus and patio parties |
About 1 pint lime sherbet
About 1 pint lemon sherbet or sorbet **
About 1-1/2 pints raspberry or watermelon sherbet or sorbet
1/4 cup chocolate chip mini-morsels
Allow sherbets to soften about 10-15 minutes before using them. Note that each sherbet is used at a different time, so take them out to soften separately.
Line a 1-1/2 quart bowl with plastic wrap. Press slightly softened lime sherbet against the bottom and sides of bowl. Freeze, uncovered, until firm. Spread lemon sherbet evenly over lime sherbet layer. Freeze, uncovered, until firm. (Lemon and pineapple sherbet layers should be thin.)
Mix mini-morsel chips into the softened raspberry sherbet. Pack raspberry sherbet in center of sherbet-lined bowl. Smooth the top to resemble a cut watermelon. Cover and freeze until firm, about 8 hours (or overnight). Just before serving, uncover bowl of molded sherbet. Place a serving plate on the bowl and invert. Remove bowl and peel off plastic wrap. Cut into wedges to serve. Yield: 8 servings
** NOTE: You can substitute VANILLA ICE CREAM for the lemon sherbet, if you want.
SERVING TIP: Either chill the plates before putting the slices on them, or use paper plates. Room temp china plates will melt the bombe too quickly.