Ribbon Sherbet Bombe

1. 1

   Chill 1.5 L or 6 cup metal mold.

2. 2

   Soften sherbet slightly with a wooden spoon and press firmly in layers in mold.

3. 3

   Do one layer at a time returning it to the freezer for at least 30 minutes or until firm, before packing the next layer on top.

4. 4

   Cover the finished bombe with foil and freeze for at least 12 hours.

5. 5

   To unmold dip in warm water and invert on to chilled plate.

6. 6

   Cut into slices or wedges to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.