Lemon-Lime Bombe
Recipe from
Ladies' Home Journal
Fill a pretty mold with lemon and lime sherbet then freeze for a pretty and cool summer dessert.
Servings:
Makes 4 to 6 servings.
Prep Time:
30 mins
Total Time:
5 hrs 30 mins
Ingredients
-
2-1/4 cupslime sherbetsee savings
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1-3/4 cupslemon sherbetsee savings
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Mint leaves and citrus zestsee savings
Directions
1.
Chill a metal, plastic or ceramic mold in the freezer. Spread a -inch-thick layer of softened lime sherbet on the inside edge of the mold and smooth with the back of a spoon; freeze until firm.
2.
Fill mold with softened lemon sherbet and smooth the top. Cover with plastic wrap and freeze for 5 hrs or up to 3 days. To remove bombe, wrap a damp, warm cloth around the mold. (If it's still stuck, insert a butter knife or spatula along one inside edge to unmold.) Garnish platter with mint leaves and zest. Makes 4 to 6 servings.
Nutrition information
Calories 279, Total Fat 4 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 59 g, Total Sugar 47 g, Fiber 7 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 20%, Calcium 11%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet
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