Created by Fizzybrat on August 20, 2017
Step 1: Chill 1.5 L or 6 cup metal mold.
Step 2: Soften sherbet slightly with a wooden spoon and press firmly in layers in mold.
Step 3: Do one layer at a time returning it to the freezer for at least 30 minutes or until firm, before packing the next layer on top.
Step 4: Cover the finished bombe with foil and freeze for at least 12 hours.
Step 5: To unmold dip in warm water and invert on to chilled plate.
Step 6: Cut into slices or wedges to serve.