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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
Sorbet Bombe

Photography: Con Poulos

Source: Martha Stewart Weddings, Summer 2010


  • 3 pints peach sorbet
  • 2 pints coconut sorbet


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

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

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.

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