This Patriotic Dessert Is Like a Bomb Pop on a Plate

Bomb Pops are a July 4th favorite. They can be traced to Kansas City, Missouri, where Merritt Foods debuted the patriotic treat, designed like a bomb with six fins, during the early days of the Cold War. (The company later sold to Iowa-based Wells Dairy. The Popsicle brand created their variation, the Firecracker, in 1989.)

This Red, White & Blue Sorbet Loaf serves up a similarly sweet-and-tart experience in the form of cherry, lime, and coconut flavors.

Yields: 8 servings

Prep Time: 25 mins

Total Time: 13 hours 15 mins

Ingredients

For the cherry sorbet base:

• 1 1/2 lb.

  fresh sour cherries, stemmed and pitted, or 1 1/2 pounds frozen sour cherries, thawed

• 3/4 c.

  granulated sugar

• 1 tbsp.

  fresh lemon juice

• Pinch kosher salt

• 1 tbsp.

  vodka, optional but recommended for texture

• Red gel food coloring

For the lime sorbet base:

• 1 c.

  granulated sugar

• 1 c.

  fresh lime juice

• 1 tbsp.

  unsweetened coconut milk, plus 1 tablespoon if needed

• 1 tbsp.

  vodka, optional but recommended for texture

• Pinch kosher salt

For the coconut sorbet base:

• 3/4 c.

  coconut water

• 1/2 c.

  granulated sugar

• 1 1/2 c.

  unsweetened coconut milk

• 1 tbsp.

  vodka, optional but recommended for texture

• 1/8 tsp.

  kosher salt

• Electric blue gel food coloring

• Maraschino cherries with stems, for garnish

Directions

1. Make the cherry sorbet base: Puree cherries, sugar, lemon juice, and salt in a food processor until smooth, about 1 minute. Strain through a wire mesh strainer, pressing on solids to remove as much liquid as possible; discard solids. Whisk in vodka, if using, and food coloring. Chill until cold, at least 2 hours.

2. Make the lime sorbet base: Heat sugar and 3/4 cup water in a small saucepan over medium-high, whisking often until sugar dissolves. Transfer to a bowl or liquid measuring cup, and cool to room temperature. Whisk in lime juice, coconut milk, vodka, if using, and salt. Chill until cold, at least 2 hours.

3. Make the coconut sorbet base: Heat coconut water and sugar in a small saucepan over medium-high, whisking often, until sugar dissolves. Remove from heat; whisk in coconut milk, vodka, if using, salt, and food coloring. Transfer to a bowl or glass measuring cup, and chill until cold, at least 2 hours.

4. Line a 9 1/4- by 5 1/4-inch loaf pan with a strip of parchment paper, leaving a 1-inch overhang on the long sides. Pour cherry sorbet base into an ice-cream machine. Process according to manufacturer’s instructions. Spread in an even layer in prepared loaf pan. Place a piece of parchment paper directly on surface. Freeze until firm, at least 1 hour.

5. Pour chilled lime sorbet base into an ice-cream machine. Process according to manufacturer’s instructions. Remove parchment, and spread in an even layer over frozen cherry sorbet. Place a piece of parchment directly on surface of lime sorbet. Freeze until firm, at least 1 hour.

6. Pour chilled coconut sorbet base into an ice-cream machine. Process according to manufacturer’s instructions. Remove parchment, and spread in an even layer over frozen lime sorbet in pan. Place a piece of parchment directly on surface of coconut sorbet. Cover tightly with plastic wrap and freeze until firm, at least 8 hours.

7. When ready to serve, turn loaf out onto a cutting board. Slice and serve immediately, garnished with cherries.

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