Homemade Rainbow Sherbet
Enjoy a vibrant and refreshing frozen dessert featuring creamy textures and sweet fruit flavors. Perfect for summer gatherings with customizable, layered orange, lime, and raspberry sherbet.
Equipment
- 1 saucepan
- 1 fine-mesh sieve
- 1 ice cream maker
- 1 container for layering and freezing sherbet
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
- In a saucepan, combine heavy cream, whole milk, and 1 cup of sugar over medium heat, stirring until sugar dissolves; remove from heat and stir in vanilla extract. Cool completely.
- Blend raspberries with 2 tablespoons of sugar and strain through a fine mesh sieve to remove seeds.
- Pour the cooled cream mixture into an ice cream maker and churn until it reaches a soft serve consistency.
- Divide the base into three parts: mix one part with orange juice and orange food coloring, another with lime juice and green food coloring, and keep the raspberry puree separate.
- Layer the mixtures in a container, alternating raspberry, lime, and orange sherbet layers. Freeze for 4 to 6 hours until firm.
Notes
- Use fresh fruit juices for best flavor and color.
- Layer evenly for distinct colors and flavors in each scoop.
- Store leftover sherbet in an airtight container in the freezer up to one week.