Homemade Rainbow Sherbet Recipe

Introduction

This homemade rainbow sherbet is a refreshing and colorful frozen treat perfect for warm days. Combining creamy textures with bright fruity flavors, it’s a delightful dessert that’s easy to make from scratch.

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
• 1/2 cup lime juice
• 8 ounces raspberries

Instructions

1. Step 1: In a saucepan, combine the heavy cream, whole milk, and 1 cup of sugar over medium heat. Stir gently until the sugar dissolves completely, about 5 to 7 minutes. Remove from heat and stir in the vanilla extract. Allow the mixture to cool completely.
2. Step 2: Blend the raspberries with 2 tablespoons of sugar until smooth. Strain the mixture through a fine mesh sieve to remove seeds, setting the raspberry puree aside.
3. Step 3: Pour the cooled cream and milk base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft serve consistency.
4. Step 4: Divide the base into three portions. Mix one portion with the orange juice, another with the lime juice, and the third with the raspberry puree.
5. Step 5: In a freezer-safe container, alternate layering the raspberry, lime, and orange mixtures to create a colorful effect. Freeze for 4 to 6 hours, or until the sherbet is firm.

Tips & Variations

• Use fresh, ripe fruit for the best flavor in your sherbet layers.
• You can add natural food coloring to the orange and lime mixtures to make the rainbow colors more vibrant.
• For a dairy-free version, substitute coconut milk for the cream and milk.

Storage

Store the sherbet in an airtight container in the freezer for up to one week. When ready to serve, let it sit at room temperature for 5 to 10 minutes to soften slightly for easier scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sherbet without an ice cream maker?

Yes, you can. After mixing the ingredients, pour the mixture into a shallow container and freeze it. Stir every 30 minutes for 2 to 3 hours to break up ice crystals and create a smoother texture.

How can I prevent the sherbet from becoming icy?

Ensure that you churn the sherbet properly in an ice cream maker to incorporate air. Using enough sugar and fruit juice helps maintain a smooth texture, and allowing it to soften slightly before serving improves creaminess.

Homemade Rainbow Sherbet Recipe

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★★★★★

4.8 from 138 reviews

This homemade rainbow sherbet recipe offers a refreshing, creamy frozen dessert bursting with vibrant flavors of raspberry, lime, and orange. Using a blend of fresh fruit juices and raspberries churned with cream and milk, this sherbet is perfect for a cool treat on warm days. The colorful layers create a visually stunning dessert that’s both tart and sweet, made easy with an ice cream maker.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 5 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Churning
• Cuisine: American

Ingredients

Scale 1x2x3x

Base Ingredients

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

Fruit Flavors

• 3/4 cup orange juice
• 1/2 cup lime juice
• 8 ounces raspberries

Instructions

1. Prepare the Cream Base: In a saucepan, combine the heavy cream, whole milk, and 1 cup of granulated sugar over medium heat. Stir gently until the sugar dissolves completely, which takes about 5 to 7 minutes. Remove the saucepan from heat; then stir in the teaspoon of vanilla extract. Allow the mixture to cool completely at room temperature before proceeding.
2. Make Raspberry Purée: Blend the fresh raspberries with 2 tablespoons of the remaining sugar until smooth. Pass this purée through a fine mesh sieve to remove seeds, creating a smooth raspberry mixture.
3. Churn the Sherbet Base: Pour the cooled cream and milk mixture into your ice cream maker. 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 parts. To one part, add the orange juice (and optional orange food coloring if desired). To another, add the lime juice (and optional green food coloring). The third portion will be combined with the raspberry purée prepared earlier.
5. Layer and Freeze: In a suitable container, layer the three flavored mixtures in an alternating pattern: raspberry, lime, and orange. This creates a colorful rainbow effect. Cover and freeze the layered sherbet for 4 to 6 hours, or until it is firm and ready to serve.

Notes

• For best results, chill the cream base thoroughly before churning.
• Using fresh fruit juices and purees is essential for authentic flavor.
• Food coloring is optional and can be added to enhance the vibrant rainbow appearance.
• An ice cream maker is recommended for smooth texture but can be substituted with frequent stirring during freezing if unavailable.
• To soften sherbet for serving, let it sit at room temperature for 5 to 10 minutes before scooping.

Keywords: rainbow sherbet, homemade sherbet, raspberry sherbet, orange sherbet, lime sherbet, frozen dessert, summer dessert