Recipe: Three-Melon Sorbet Bombe (ice cream machine)

THREE-MELON SORBET BOMBE

"A frozen "'bombe" is layers of different flavors of sorbet or ice cream prepared in a mold. In the late 1800s and ear1y 1900s, bombe molds were tall, spherical, and often elaborate. Elizabeth David's book Harvest of the Cold Months shows pictures of bombes in the shape of pineapples, turbans, snowmen, baskets of oranges, and even windmills."

Although this sorbet bombe recipe is made in a loaf pan and may not be as flashy when you present it at the table, it is colorful and the flavor is very refreshing. Cantaloupe, honeydew, and watermelon are layered to create a striped bombe. Melon balls are arranged on top for garnish and added flavor."

FOR THE SUGAR SYRUP:
2 cups water
2 cups sugar
1/2 cup corn syrup

FOR THE CANTALOUPE SORBET:
1 (2 pound) cantaloupe
3/4 cup sugar syrup, or as needed
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon salt
1 tablespoon vodka*

FOR THE WATERMELON SORBET:
1 (3 pound, 3 ounce) watermelon
3/4 cup sugar syrup, or as needed
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon salt
1 tablespoon vodka*

FOR THE HONEYDEW SORBET:
1 (2 pound, 8 ounce) honeydew melon
3/4 cup sugar syrup, or as needed
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon salt
1 tablespoon vodka*
FOR THE GARNISH:
14 melon balls each of cantaloupe, watermelon, and honeydew

If you have an ice cream machine with an insert that you must freeze before churning the sorbet, make sure to allow for several days to freeze all three layers. You can make the sugar syrup in advance, but for maximum flavor, cut and puree each type of melon the day you are going to freeze it.

TO PREPARE THE LOAF PAN:
Spray a 10-by-5-by-3-inch loaf pan with cooking oil spray. Line it with plastic wrap, making sure to press the plastic wrap into the corners.

TO MAKE THE SUGAR SYRUP:
Cook the water, sugar, and corn syrup in a medium saucepan over high heat, stirring occasionally, until it comes to a boil. Boil for 1 minute. Transfer to a bowl or large measuring cup and refrigerate until cold.

TO MAKE THE CANTALOUPE SORBET:
Using a knife, remove the cantaloupe flesh from the rind. Puree the flesh in a food processor or pass through a food mill. Strain the puree through a medium sieve into a bowl, There should be 2 cups of puree. Stir the sugar syrup, lemon juice, salt, and vodka into the puree. Taste for sweetness. Add another 1 or 2 tablespoons of sugar syrup if needed. Refrigerate for several hours to overnight.

Freeze the sorbet in an ice cream machine according to the manufacturer's instructions. When the sorbet finishes freezing spread it in the bottom of the loaf pan. Place in the freezer.

TO MAKE THE WATERMELON SORBET:
Proceed as with the cantaloupe recipe, substituting watermelon for the cantaloupe. There should be 2 cups of puree. Freeze the watermelon puree according to the manufacturer's instructions.

When frozen, spread on top of the cantaloupe sorbet.

TO MAKE THE HONEYDEW SORBET:
Proceed as with the cantaloupe recipe, substituting honeydew for the cantaloupe. There should be 2 cups of puree. Freeze the honeydew puree according to the manufacturer's instructions. When frozen, spread over he watermelon sorbet. Freeze the terrine for several hours until hard.

Once frozen, invert the terrine onto a cutting board. Remove the pan. (If necessary, run a hot towel over the pan to help loosen the bombe.) Carefully remove the plastic wrap.

TO SERVE:
Just before serving, arrange the melon balls on top of the bombe. Present it at the table before slicing. Serve each piece with some of the melon balls.

PLANNING AHEAD:
- The bombe can be made several days in advance. The melon balls can be made a day in advance; wrap well in plastic wrap and refrigerate.

*TIP:
The vodka is added to keep the sorbet from freezing really hard. It doesn't alter the flavor - it is tasteless. Use a little vodka in any sorbet that has a watery fruit like pineapple or citrus.

Makes 8 servings
Source: A Passion for Desserts by Emily Luchetti