1 1⁄2 - 2 cups raspberry or blackcurrant sherbet
1 1⁄2 - 2 cups orange sherbet
1 1⁄2 - 2 cups lime sherbet
- For easier scooping, let sherbet soften at room temperate, 8–10 minutes. Line Prep Bowls with plastic wrap, letting edges overhang.
- Divide raspberry sherbet into Bowls and pack down. Top each with a layer of orange sherbet, then finish with lime. For easier packing, freeze 5 minutes before adding another layer.
- Pull up plastic overhang and cover sherbet. Place Lids on tops. Freeze until firm, at least 3 hours, preferably overnight.
- To unmold, gently pull on plastic to loosen bombes, then turn out onto plates. For smaller servings, cut bombes in half, then plate.