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Delightful Watermelon Sherbet Bombe
When you think of stunning summer desserts, nothing captures attention quite like a Watermelon Sherbet Bombe. This charming, retro-inspired frozen treat beautifully resembles a ripe watermelon, complete with a green rind, pink “fruit,” and mini chocolate chip “seeds.”
Layered with lime, raspberry (or strawberry), and lemon sherbet or ice cream, this colorful, no-bake dessert is a nostalgic favorite and the ideal way to relax during those hot summer days. Perfect for pool parties, picnics, or simply a refreshing way to beat the heat, this bombe adds a fun twist that’s sure to impress.
Why Make This Recipe?
- No-Bake & Kid-Friendly: There’s no need for an oven, making it a fun project for kids to help assemble.
- Retro Charm: This dessert is inspired by those delightful ice cream parlor treats from the 1940s.
- Perfect Summer Dessert: It’s refreshing, light, fruity, and frozen, making it ideal for hot weather.
- Make-Ahead Convenience: It’s perfect for gatherings as you can prepare and freeze it well in advance, then simply slice and serve.
- Customizable: Feel free to mix and match flavors or even make it dairy-free using sorbets or coconut milk alternatives.
Tips for Watermelon Bombe Molded
- Use a Deep Mixing Bowl or Mold: A round mixing bowl (about 2.5 to 3 quarts) serves as the perfect bombe mold. Lining it with plastic wrap makes removal easy.
- Soften Sherbet Before Spreading: Allow each layer of sherbet to soften slightly—it should be spreadable but not melted. Spread it evenly, refreezing between layers for sharp lines.
- Use Mini Chocolate Chips for “Seeds”: Incorporate mini chocolate chips into the red sherbet layer to mimic watermelon seeds and enhance the texture.
- Flavor Suggestions: For the red layer, consider raspberry or cherry sherbet; for the white layer, lemon sherbet or vanilla ice cream; and for the green layer, go with lime sherbet or mint ice cream.
- Freeze Overnight: Once all the layers are put together, cover tightly and freeze for at least 8 hours or overnight for the best slicing results.
- Dip to Unmold: To easily remove the bombe from the bowl, quickly dip the bottom of the bowl in warm water, then invert onto a serving platter.
- Use a Hot Knife to Slice: Warm your knife under hot water, then dry it off before slicing through the frozen layers for clean wedges.
Ingredients
- 1 half-gallon of lime sherbet or pistachio ice cream
- 1 half-gallon of raspberry (or cherry or strawberry) sherbet
- 1 half-gallon of lemon sherbet or vanilla or coconut ice cream
- 1 bag of miniature chocolate chips (approximately ½ cup will be used)
- 2 medium-sized freezer-safe bowls
- 1 package of plastic wrap
Instructions
- Begin by lining your bowl with plastic wrap, leaving the sides extended for easy wrapping once assembled.
- Microwave each type of sherbet for about 35 seconds to soften them, but keep them frozen until you’re ready to use each color.
- Start with the lime sherbet and spread it around the inside of the bowl, roughly 1 inch thick.
- Place the bowl in the freezer to firm up the lime layer.
- Next, prepare the white layer, using either lemon sherbet or vanilla ice cream. Spread it evenly and return the bowl to the freezer.
- For the final layer, take the raspberry sherbet, microwave it for another 35 seconds, then mix in the miniature chocolate chips to simulate watermelon seeds.
- Remove the bowl from the freezer and spoon the raspberry mixture into the center, smoothing it with a spatula.
- Fold the plastic wrap over the top to cover, and place it back in the freezer until set.
- Once frozen solid, gently remove the dish from the freezer. Take off the plastic wrap and invert the bombe onto a platter, slicing it into wedges.
- When cut, this frosty treat resembles watermelon slices. Serve and enjoy!
