Lemon-Raspberry Sorbet Bombe

Lemon-Raspberry Sorbet Bombe
Yield:
40 servings or 2 bombes, 20 servings (130 g) each

Ingredients

Ingredients Weights Measures
hot water (140ºF to 160ºF), divided 64 fl oz [1.8 kg] 2 qt. [2 L]
Jell-O Lemon Jelly Powder 15 oz. [425 g] 2 cups [500 mL]
frozen lemonade concentrate, divided 1 lb. [675 g] 2-3/4 cups [675 mL]
Greek-style yogurt, divided 3 lb. [1.4 kg] 1-1/2 qt. [1.5 L]
seedless raspberry jam 6 oz. [170 g] 2/3 cup [150 mL]
Jell-O Raspberry Jelly Powder 15 oz. [425 g] 2 cups [500 mL]
raspberries, mashed 12 oz. [340 g] 3 cups [750 mL]
hot water (140ºF to 160ºF), divided 32 fl oz [1 kg] 1 qt. [1 L]
Jell-O Lemon Jelly Powder 7-1/2 oz. [210 g] 1 cup [250 mL]
frozen lemonade concentrate, divided 12 oz. [340 g] 1 cup [325 mL]
Greek-style yogurt, divided 1 lb. [675 g] 3 cups [750 mL]
seedless raspberry jam 3 oz. [85 g] 1/3 cup [75 mL]
Jell-O Raspberry Jelly Powder 7-1/2 oz. [215 g] 1 cup [250 mL]
raspberries, mashed 6 oz. [170 g] 1-1/2 cups [375 mL]

Directions

Add 1 qt. (1 L) of the hot water (or 2 cups [500 mL] of the hot water for trial recipe) into lemon powder for trial recipe); stir until completely dissolved. Stir in 12 oz. (340 g) of the lemonade concentrate (or 6 oz. [ 170 g] of the lemonade concentrate for trial recipe). Refrigerate 15 min. or until slightly thickened (consistency of unbeaten egg whites). Add 3 cups (750 mL) yogurt (or 1-1/2 cups [ 375 mL] yogurt for trial recipe); whisk until well blended. Pour into 2 (2-1/2-L) freezerproof bowls (or into 1 bowl for trial recipe). Freeze 2 hours or until set.

Spread 1/3 cup (75 mL) jam over each lemon gelatin layer; return to freezer.

Add remaining 1 qt. (1 L) hot water (or remaining 2 cups [500 mL] hot water for trial recipe) to raspberry powder; stir until completely dissolved. Stir in remaining 12 oz. (340 g) lemonade concentrate (or remaining 6 oz. [170 g] lemonade concentrate for trial recipe). Refrigerate 15 min. or until slightly thickened. Add remaining 3 cups (750 mL) yogurt (or remaining 1-1/2 cups [375 mL] yogurt for trial recipe); whisk until well blended. Gently stir in raspberries. Pour over lemon layers in bowls. Freeze at least 4 hours or overnight.

Remove each dessert from freezer about 10 min. before serving. Let stand at room temperature until slightly softened. Unmold dessert; cut into 20 wedges.

Kraft Kitchens Tips

Special Extra
Garnish each serving with a dollop of prepared whipped topping and fresh raspberry.

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