Citrus Berry Bombe 
 

Ingredients:
2 cups strawberries, stemmed and sliced
8 ounces all-fruit strawberry preserves
2 cups peeled, sliced pineapple rounds (about 1 peeled and cored pineapple)
1 quart good commercial lemon sorbet
1 quart good commercial strawberry sorbet
1/2 cup vanilla-wafer or graham-cracker crumbs
Whipped cream for garnish
Mint sprigs for garnish



Directions:
1. Line a deep 2-quart bowl or decorative mold with plastic wrap, letting about 10 inches of plastic overlap all around.
2. Stir the strawberry slices into the preserves. Set aside.
3. Place a 11/2-inch-thick slice of pineapple in bottom of the bowl. Spread 1 cup strawberry mixture over pineapple. Spoon half the lemon ice over the fruit and a little higher along the sides of the bowl. Cover this layer with more pineapple slices topped by 1 cup
of strawberry sorbet. Add another cup of strawberry mixture and
top with remaining lemon ice. Layer remaining strawberries and top with remaining strawberry sorbet. Sprinkle surface with the crumbs.
4. Gather the plastic wrap over the top of the bombe. Wrap in another layer of plastic and place in freezer overnight. It will keep for up to three days in the freezer.
5. To unmold the bombe, move from freezer to refrigerator one hour before serving. Unwrap, peel back the original plastic wrap, and reverse onto a large serving platter. Garnish with slices of cut fruit, whipped cream, and sprigs of mint.
Yield: 8 to 10 servings