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Watermelon Bombe

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1 pint lime sherbet
1 pint pineapple sherbet
1 pint raspberry sherbet
1/4 cup semi-sweet chocolate chips


Line 1 1/2 quart bowl with a piece of aluminum foil, 15x12. Soften lime sherbet slightly. Press sherbet evenly against bottom and side of foil-lined bowl. Freeze uncovered until firm, about 1 hour. Soften pineapple sherbet slightly and spread evenly over lime sherbet. Freeze uncovered about 30 minutes. (Lime and pineapple sherbet layers should be thin.)

Soften raspberry sherbet slightly and pack in center of sherbet-lined bowl. Smooth top to resemble cut watermelon. Cover and freeze until firm, about 8 hours. Just before serving, uncover sorbet. Place serving plate on bowl and invert. Remove bowl and peel off aluminum foil. Cut bombe into wedges and press a few chocolate chips into raspberry section of each slice to resemble watermelon seeds.

Makes 8 servings

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