Description
This vibrant and refreshing Rainbow Sherbet recipe features three fruity flavors—orange, lime, and raspberry—layered together for a colorful and delicious frozen treat. Made with a creamy base of heavy cream, whole milk, and sugar, it’s churned in an ice cream maker and then frozen to perfection. Perfect for warm days or anytime you want a sweet, tangy dessert with a burst of flavor and beautiful hues.
Ingredients
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
Orange Sherbet
- 3/4 cup orange juice
- 1 tablespoon orange zest (optional)
- Drop of orange food coloring
Lime Sherbet
- 1/2 cup lime juice
- 1 tablespoon lime zest (optional)
- Drop of green food coloring
Raspberry Sherbet
- 8 ounces raspberries (about 1 1/2 cups fresh or frozen)
- 2 tablespoons granulated sugar (remaining from divided sugar)
Instructions
- Prepare the Sherbet Base: Heat the heavy cream, whole milk, and 1 3/4 cups of granulated sugar over medium heat, stirring frequently until the sugar dissolves completely, which should take about 5-7 minutes. Remove from heat and stir in the vanilla extract. Allow mixture to cool completely, then chill thoroughly in the refrigerator or in an ice bath inside a sealed container.
- Make Raspberry Puree: While the base chills, blend the raspberries with the remaining 2 tablespoons of sugar until smooth. To ensure a smooth texture, press the raspberry mixture through a fine mesh sieve to strain out the seeds. Set aside.
- Churn the Base: Once the base is well chilled, pour it into an ice cream maker and churn according to manufacturer’s instructions until it reaches a soft-serve consistency.
- Prepare Orange Sherbet: Transfer 2/3 of the churned sherbet base into a bowl and place it in the freezer to set. To the remaining 1/3 of the base, add orange juice, orange zest if using, and a drop of orange food coloring. Churn again for a couple of minutes until reaching soft-serve consistency. Transfer this orange sherbet to a bowl and freeze.
- Prepare Lime Sherbet: Add 1/3 of the plain sherbet base (some orange flavor residue is fine) back into the ice cream maker. Add lime juice, lime zest if using, and a drop of green food coloring. Churn until the sherbet reaches soft-serve texture, about 2-3 minutes. Transfer to a bowl and freeze.
- Prepare Raspberry Sherbet: Return the last 1/3 of the plain sherbet base to the ice cream maker bowl along with the prepared raspberry puree. Churn together until smooth and soft-serve consistency is achieved.
- Assemble the Rainbow Sherbet: In a bread pan or any freezer-safe container, spoon alternating layers of orange sherbet, lime sherbet, and raspberry sherbet, gently swirling them slightly with a spoon to create a marbled rainbow appearance. Cover and freeze the assembled sherbet for 4 to 6 hours or until fully hardened before serving.
Notes
- If you don’t have an ice cream maker, you can freeze the mixture in shallow containers and stir every 30 minutes to break up ice crystals until smooth.
- Adjust the amount of sugar to taste based on the tartness of the fruit juices and berries.
- Optional zest adds brightness but can be omitted if preferred.
- Use natural food coloring or none at all if you prefer a more natural appearance.
- For best texture, ensure the base mixture is well chilled before churning.
- Prep Time: 20 minutes
- Cook Time: 7 minutes (plus churning and freezing time)
- Category: Dessert
- Method: Churning
- Cuisine: American