Photo by Karen Hermann
Serves 6
1 pint pomegranate sorbet
1 pint mango sorbet
1 pint raspberry sorbet
1/3 cup sugar
2 tablespoons water
12 ounces fresh raspberries, divided
1 teaspoon fresh lemon juice
Place a 7-inch mold (e.g., round-bottom bowl, gelatin mold) in freezer. Remove pomegranate sorbet from freezer; allow to soften 15–20 minutes. Smooth sorbet into bottom of mold; return mold to freezer. Remove mango sorbet from freezer; allow to soften 15–20 minutes. Retrieve mold from freezer, and smooth mango on top of the pomegranate. Return mold to freezer again. Remove raspberry sorbet from freezer; allow to soften 15–20 minutes. Retrieve mold from freezer; smooth raspberry on top of mango. Return mold to freezer to harden completely.
In a small saucepan over medium heat, heat sugar and 2 tablespoons water until sugar dissolves to create a simple syrup. In a blender, puree 6 ounces of raspberries with the simple syrup. Puree until smooth; then, using the back of a wooden spoon, strain through a fine sieve to remove seeds. Stir in lemon juice. Set aside until ready to serve bombe.
Remove frozen bombe from freezer; dip mold up to the rim in warm water to help release the bombe. Unmold onto a flat serving plate. Keep frozen until ready to serve. To serve, slice bombe in wedges, garnish with raspberries and drizzle with sauce.