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Lemon Champagne Bombe

This dessert sounds exotic but it is quite easy to make from softened sorbet.

  • Servings: 8

Source: Martha Stewart Weddings, Summer 2007


  • 2 pints lemon sorbet, such as Sharon's, softened
  • 3 pints champagne sorbet, such as Ciao Bella, softened


  1. Spread lemon sorbet into bottom and up sides of a 10-cup fluted pudding mold. Freeze until firm, about 1 hour. Fill bowl with champagne sorbet, and smooth top of bombe. Cover with plastic wrap, and freeze overnight (or up to 1 week).

  2. Dip mold in hot water to make it easier to unmold. Invert onto a cake stand, and remove mold. Serve, or freeze 2 hours more to firm the outside before serving.

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