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Watermelon bombe

9
Points®
Total Time
12 min
Prep
6 min
Cook
6 min
Serves
12
Difficulty
Moderate
Cool off with this special, impressive-looking dessert during hot summer days! It's a lot easier to make than it seems. After making a simple sugar syrup, purée watermelon in a food processor, then push it through a fine-mesh sieve to extract as much liquid as possible. Stir the syrup and lime juice into the watermelon juice, then freeze according to your ice cream maker's instructions. Then simply freeze pistachio ice cream and vanilla ice cream alongside to form a mold for the watermelon sorbert. You can leave the molded watermelon sorbet in the freezer for up to a whole week, so it's ready to unmold and use whenever you need it.

Ingredients

Water

1 cup(s)

Sugar

⅓ cup(s)

Watermelon

2 pound(s), rind removed, seeded, and chopped

Fresh lime juice

1 Tbsp

Fat free ice cream sweetened with sugar

4 cup(s), pistachio flavored, slightly softened

Fat-free vanilla ice cream

4 cup(s), slightly softened

Semisweet chocolate

4 oz, chips

Instructions

  1. To make the sugar syrup, combine the water and sugar in a small saucepan and set over high heat. Bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer 5 minutes. Transfer the syrup to a small bowl; cover and refrigerate until thoroughly chilled, about 30 minutes.
  2. Meanwhile, to make the watermelon sorbet, puree the watermelon, in batches, in a food processor, transferring each batch to a medium bowl. Pour the puree through a sieve set over a medium bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Stir in the sugar syrup and lime juice. Transfer the watermelon mixture to an ice-cream maker and freeze according to the manufacturer’s instructions. Transfer the sorbet to a bowl; cover and place in the freezer. Line a 3-quart bowl with 3 overlapping pieces of plastic wrap, keeping the wrap as wrinkle-free as possible and allowing the excess to extend over the rim by 4 inches. Freeze the bowl until very cold.
  3. With a rubber spatula, spread the pistachio ice cream inside the bowl, making a 1⁄2-inch-thick wall. Freeze until completely frozen, about 30 minutes. Spread the vanilla ice cream in an even layer over the pistachio ice cream, making a layer about 1⁄4 inch thick. Freeze until completely frozen, about 30 minutes.
  4. Stir the chocolate chips into the watermelon sorbet and pack into the center of the mold. Cover tightly with the plastic wrap; wrap in heavy-duty foil. Freeze until completely frozen, at least 4 hours or up to 1 week.
  5. Remove the foil. Fold back the plastic wrap and invert the bombe onto a serving plate. Lift off the bowl and remove the plastic wrap. With a serrated knife, cut the bombe into wedges and place on chilled plates. Serve at once. The bombe can also be unmolded and returned to the freezer until ready to serve or up to 4 hours. Yields 1⁄12 of bombe per serving.

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