Ribbon Sherbet Bombe

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Total Time
15hrs 30mins
30 mins
15 hrs

A great frozen dessert.

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  • 500 ml lime sherbet
  • 500 ml raspberry sherbet
  • 500 ml pineapple sherbet


  1. Chill 1.5 L or 6 cup metal mold.
  2. Soften sherbet slightly with a wooden spoon and press firmly in layers in mold.
  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. Cover the finished bombe with foil and freeze for at least 12 hours.
  5. To unmold dip in warm water and invert on to chilled plate.
  6. Cut into slices or wedges to serve.