Description
Homemade Rainbow Sherbet is a refreshing and colorful frozen dessert combining creamy milk and cream base with vibrant raspberry, lime, and orange flavors. Perfect for hot summer days, this sherbet is easy to make at home and offers a delightful balance of fruity tanginess and creamy texture.
Ingredients
Scale
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 and Flavor Ingredients
- 3/4 cup orange juice
- 1/2 cup lime juice
- 8 ounces raspberries
- Orange and green food coloring (optional)
Instructions
- Prepare the Base: In a medium saucepan, combine heavy cream, whole milk, and 1 cup of granulated sugar. Heat over medium heat, stirring occasionally until the sugar dissolves completely, approximately 5-7 minutes. Remove from heat and stir in the vanilla extract. Allow the mixture to cool completely to room temperature.
- Prepare Raspberry Puree: While the base cools, blend the raspberries with 2 tablespoons of sugar until smooth. Strain the mixture through a fine mesh sieve to remove seeds, resulting in a smooth raspberry puree.
- Churn the Base: Pour the cooled milk and cream base into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft serve consistency, generally about 20-25 minutes.
- Mix Flavored Portions: Divide the churned base into three portions. Mix one portion with the raspberry puree. To the second, add the lime juice and a few drops of green food coloring if desired. To the third portion, combine with orange juice and a few drops of orange food coloring if desired. Stir each mixture gently to combine.
- Layer and Freeze: In a freezer-safe container, layer the three flavors by alternating between the raspberry, lime, and orange mixtures to create a vibrant rainbow effect. Cover the container and freeze for 4 to 6 hours or until the sherbet is firm enough to scoop.
Notes
- Use fresh or frozen raspberries depending on availability; thaw frozen raspberries before blending.
- Food coloring is optional but recommended for a vivid rainbow appearance.
- If you don’t have an ice cream maker, you can freeze the base mixture and stir vigorously every 30 minutes until set.
- For a slightly tarter sherbet, increase lime juice by a tablespoon.
- Store leftover sherbet in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (approx. 110g)
- Calories: 180
- Sugar: 28g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 30mg
Keywords: rainbow sherbet, homemade sherbet, fruit sherbet, raspberry sherbet, lime sherbet, orange sherbet, summer dessert, frozen dessert
