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Homemade Rainbow Sherbet Recipe

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4.6 from 62 reviews

This homemade rainbow sherbet is a vibrant and refreshing frozen dessert that combines creamy dairy with fruity citrus and raspberry flavors. Made with heavy cream, whole milk, and natural fruit juices, it's a perfect treat for warm days with layers of tangy lime, sweet orange, and fresh raspberry sherbet.

Ingredients

Dairy Base

  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 3/4 cups granulated sugar (divided)
  • 1 teaspoon vanilla extract

Fruits and Juices

  • 3/4 cup orange juice
  • 1/2 cup lime juice
  • 8 ounces raspberries
  • Optional: orange and green food coloring

Instructions

  1. Prepare the Dairy Base: In a saucepan, combine the heavy cream, whole milk, and 1 cup of the granulated sugar over medium heat. Stir constantly for 5 to 7 minutes until the sugar dissolves completely. Remove from heat and stir in the vanilla extract. Let the mixture cool completely to room temperature.
  2. Make Raspberry Puree: In a blender, combine the raspberries with 2 tablespoons of sugar and blend until smooth. Strain the raspberry mixture through a fine mesh sieve to remove seeds, resulting in a smooth puree.
  3. Churn the Base: Pour the cooled dairy base into an ice cream maker and churn according to the manufacturer’s instructions until the mixture reaches a soft serve consistency.
  4. Divide and Flavor the Base: Separate the churned base into three portions. To one portion, add the orange juice and a few drops of orange food coloring to enhance the color. To another, mix in the lime juice and green food coloring. Leave one portion plain for the raspberry mixture by folding in the strained raspberry puree gently, reserving the last portion for layering.
  5. Layer the Sherbet: In a freezer-safe container, alternate layers of the raspberry puree mixture, lime sherbet, and orange sherbet. Repeat the layering until all mixtures are used.
  6. Freeze Until Firm: Refrigerate the layered sherbet in the freezer for 4 to 6 hours until firm and scoopable.

Notes

  • Use fresh or frozen raspberries for the best flavor; thaw frozen raspberries before blending.
  • The sugar amount can be adjusted for sweetness preference but avoid reducing it too much as it helps texture and freezing.
  • If an ice cream maker is not available, pour mixtures into shallow pans and stir every 30 minutes while freezing to break ice crystals for a smoother texture.
  • Food coloring is optional and can be omitted or replaced with natural coloring from vegetable or fruit powders.
  • Let sherbet sit at room temperature for 5-10 minutes before scooping to soften slightly for easier serving.

Find it online: https://sweetworldtastes.com/homemade-rainbow-sherbet-recipe/