Recipe--Watermelon Bombe

In celebration of the fourth of July, our family enjoyed this festive dessert, made by Roma. This Watermelon “Bomb” made out of sherbet, was a perfectly refreshing way to end a hot day! You can substitute other ice creams or sherbets in this recipe based on personal preference. Try pistachio ice cream instead of the lime sherbet, lemon sherbet in place of the pineapple, etc!

Watermelon Bombe

½ gallon lime sherbet, slightly softened

1 pint pineapple sherbet, slightly softened

1 ½ pints raspberry sherbet

½ cup semisweet chocolate chips

Line 3-quart bowl or decorative mold with plastic wrap, leaving overhang; smooth out as many wrinkles from wrap as possible. Chill in freezer about 30 minutes. Spoon softened lime sherbet into chilled bowl, pressing with back of spoon into even 1-inch layer, to line bowl completely. Freeze, covered with foil or plastic wrap, about 1 ½ hours until firm.

Remove bowl from freezer. Spoon pineapple sherbet into bowl over ice cream; press into even layer about ½ inch thick to cover ice cream completely. Cover again with foil or plastic wrap; freeze about 1 hour until sherbet layer is completely firm.

Stir raspberry sherbet in small bowl to soften slightly; stir in chocolate chips until evenly distributed. Spoon sherbet into center of ice cream-lined bowl to fill completely; smooth top of all three layers. Freeze, covered, at least 3 hours or overnight until firm. Thirty minutes before serving time, chill round serving platter in freezer. At serving time, remove bowl from freezer. Insert end of metal spatula between plastic wrap and bowl to loosen bombe. Invert bombe onto chilled platter; peel off plastic wrap. If necessary, use warm spatula to smooth out wrinkles on outside of bombe. For easy serving, use sharp serrated knife to cut bombe in half and then into slices. Makes 10 to 12 servings.

Enjoy this refreshing treat!