Homemade Rainbow Sherbet Recipe
Homemade Rainbow Sherbet made with real fruit juices and purees is a bright, refreshing dessert that is even better than the sherbet you can get at the store! Serve it in a cone or a bowl, or add scoops of it to a punch bowl with soda and other fruit juices for a delicious, easy punch!
Servings: 8 servings
Equipment
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 3/4 cups granulated sugar divided
- 1 teaspoon vanilla extract
- 3/4 cup orange juice
- 1 Tablespoon orange zest optional
- Drop of orange food coloring
- 1/2 cup lime juice
- 1 Tablespoon lime zest optional
- Drop of green food coloring
- 8 ounces raspberries about 1 1/2 cups fresh or frozen
Instructions
- Heat cream, milk, and sugar over medium heat, stirring frequently, until sugar is dissolved, about 5-7 minutes. Remove from heat and stir in vanilla. Cool completely. Chill well in the fridge or in an ice bath in a sealed container.1 1/2 cups heavy cream, 1 1/2 cups whole milk, 1 3/4 cups granulated sugar, 1 teaspoon vanilla extract
- Mean while, blend raspberries and 2 remaining tablespoons of sugar until smooth, then press through a fine mesh sieve to strain the seeds.8 ounces raspberries
- When the sherbet base is thoroughly chilled, churn in an ice cream maker.
- Transfer 2/3 of the sherbet base to a bowl and stick it in the freezer. Add the orange juice and orange zest, if using, as well as a drop of orange food coloring to the remaining 1/3 of the sherbet base and churn to combine until about the consistency of soft-serve. This should only take a couple of additional minutes. Transfer to a bowl and stick in the freezer.3/4 cup orange juice, 1 Tablespoon orange zest, Drop of orange food coloring
- Add 1/3 of the plain sherbet base back into the mixer (it's okay if some of the orange flavor is still present - they are all getting mixed together anyway in the end). Add lime juice and lime zest, if using, as well as a drop of green food coloring. Churn until the consistency of soft-serve, another 2-3 minutes. Transfer to a bowl and stick in the freezer.1/2 cup lime juice, 1 Tablespoon lime zest, Drop of green food coloring
- Return final 1/3 of the plain sherbet base to the mixer bowl along with the raspberry puree and churn until the consistency of soft serve.
- Take turns adding spoonfuls of each of flavor to a bread pan or other freezer-safe container, mixing them slightly, then transfer to the freezer for 4-6 hours until hardened.
Notes
For even more intense lime and orange flavor, you can mix in 1 tablespoon each of lime and orange zest into their respective batches. It adds a texture to the sherbet that some people might not love, but we actually really enjoy it and it definitely amplifies each flavor.
- Yield: Makes about 1 1/2 quarts.
Nutrition
Calories: 383kcal | Carbohydrates: 55g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 66mg | Sodium: 38mg | Potassium: 205mg | Fiber: 2g | Sugar: 50g | Vitamin A: 797IU | Vitamin C: 25mg | Calcium: 94mg | Iron: 1mg
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