Serves: 8
Total Calories: 300
Soften orange sherbet to room temperature beat in Curacao, orange and lemon rinds. Spoon sherbet into a large chilled mold to within 4 inches of top. Freeze. When orange sherbet is hard, spread a 2-inch layer of softened raspberry sherbet beaten with kirsch over orange sherbet leaving space for lemon sherbet. Freeze again. When raspberry sherbet is hard, fill remaining layer with lemon sherbet beaten with creme de menthe. Smooth top of mold and cover with foil. Refreeze.
Note: To serve, remove from freezer and dip into hot water for a second unmold onto a serving dish and slice to serve. Return remaining servings to freezer for another time.
This Rainbow Bombe recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
