No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sorbet Bombe

Use any flavor or brand of sorbet or ice cream that you would like; we used sorbets from Ciao Bella ( and Sharon's (

  • servings: 12
Photography: Con Poulos




  • 3 pints peach sorbet
  • 2 pints coconut sorbet

Cook's Note

Packing the mold: Use a rubber spatula to press sorbet up against sides of mold; an offset spatula works well for smoothing the surface. Freeze each layer about 1 hour before adding the next.


  1. Step 1

    Soften peach sorbet by beating in a mixer bowl until smooth. Immediately spread into bottom and up sides of a 10-cup mold or bowl. Freeze until firm, about 1 hour.

  2. Step 2

    Soften coconut sorbet in mixer; pack into center of mold; smooth top of bombe. Cover with plastic wrap, and freeze overnight, or up to 1 week. (To create a layered bombe, measure the amount of water your mold will hold to determine how much sorbet you will need. Spread the first layer into bottom of mold and smooth; freeze until firm, about 1 hour. Then add the next layer, freeze again, and repeat.)

  3. Step 3

    To unmold, dip mold in hot water to slightly melt outer layer. Invert onto a cake stand, and remove mold.

  4. Step 4

    To serve, cut into slices with a knife (if necessary, dip knife in warm water for easier cutting).

Martha Stewart Weddings, Summer 2010