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Homemade Rainbow Sherbet Recipe

Homemade Rainbow Sherbet Recipe
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★★★★★

5.1 from 9 reviews

This vibrant Homemade Rainbow Sherbet recipe is a refreshing, fruity dessert that combines creamy dairy with citrus and raspberry flavors. Perfectly balanced between sweet and tangy, this sherbet is easy to make at home with simple ingredients and delivers a colorful treat ideal for hot days or festive gatherings.

Ingredients

Scale

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

Fruit Juices and Puree

  • 3/4 cup orange juice
  • 1/2 cup lime juice
  • 8 ounces raspberries
  • Food coloring (orange and green, optional)

Instructions

  1. Prepare the base: In a medium saucepan, combine the heavy cream, whole milk, and 1 cup of the granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved, which should take about 5 to 7 minutes. Remove the mixture from heat and stir in the vanilla extract. Allow the base to cool completely before proceeding.
  2. Make raspberry puree: In a blender, combine the raspberries with 2 tablespoons of the remaining sugar and blend until smooth. Strain this mixture through a fine mesh sieve to remove seeds and achieve a smooth puree.
  3. Churn the sherbet base: Pour the cooled dairy base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft serve consistency, which usually takes 20 to 25 minutes.
  4. Divide and flavor: Split the churned base into three parts. Mix one part with orange juice and a few drops of orange food coloring for color enhancement. Mix the second part with lime juice and green food coloring. Leave the third part as is and gently fold in the raspberry puree.
  5. Layer and freeze: In a freezer-safe container, layer the three flavored mixtures alternately — raspberry, lime, and orange — to create a colorful striped effect. Cover the container and freeze for 4 to 6 hours or until the sherbet is firm and scoopable.

Notes

  • Use fresh, ripe raspberries for the best flavor and natural sweetness.
  • If you don’t have food coloring, the natural colors of juices and raspberry puree will still give a lovely look.
  • An ice cream maker is essential for proper texture, but if unavailable, place the mixture in a shallow container and stir every 30 minutes until firm.
  • For a dairy-free version, substitute the cream and milk with coconut milk, but note the flavor and texture will differ.
  • Store leftover sherbet covered in the freezer for up to one week for optimal freshness.

Nutrition

Keywords: rainbow sherbet, homemade sherbet, fruity sherbet, summer dessert, rainbow dessert, easy sherbet recipe

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