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Ingredients
- 2 1/4 cups lime sherbet
- 1 3/4 cups lemon sherbet
- Mint leaves and citrus zest
Directions
1. Chill a metal, plastic or ceramic mold in the freezer. Spread a 1/2-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 its 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 Facts
- Servings Per Recipe 4
- cal.(kcal)279,
- Fat, total(g)4,
- sat. fat(g)2,
- carb.(g)59,
- Monosaturated fat(g)1,
- fiber(g)7,
- sugar(g)47,
- pro.(g)2,
- vit. A(IU)146,
- vit. C(mg)12,
- Thiamin(mg)0,
- Riboflavin(mg)0,
- Niacin(mg)0,
- Pyridoxine (Vit. B6)(mg)0,
- Folate(µg)16,
- Cobalamin (Vit. B12)(µg)0,
- sodium(mg)90,
- Potassium(mg)199,
- calcium(mg)111,
- iron(mg)1,
- Percent Daily Values are based on a 2,000 calorie diet
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