Lemon-Lime Bombe

Fill a pretty mold with lemon and lime sherbet then freeze for a pretty and cool summer dessert.

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Lemon-Lime Bombe
Makes: 4 to 6  servings Prep 30 mins Start to Finish 5 mins to 30 mins


  • 2 1/4 cups  lime sherbet
  • 1 3/4 cups  lemon sherbet
  • Mint leaves and citrus zest


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(g)16,
  • Cobalamin (Vit. B12)(g)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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