Triple Melon Sorbet Bombe   


Ingredients:
1/2 cup corn syrup

Cantaloupe Sorbet
one 2 pound cantaloupe
3/4 cup sugar syrup, or as needed
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon salt
1 tablespoon vodka

Watermelon Sorbet
one 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

Honeydew Sorbet
one 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

Garnish Ingredients:
14 melon balls each of cantaloupe, watermelon, and honeydew



 

Directions:
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 tine 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.
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.
YIELD: 8 Servings