0 from 33 votes
Homemade Rainbow Sherbet Recipe
Homemade Rainbow Sherbet made with real fruit juices and purees is a bright, refreshing dessert that is even better than the sherbet you can get at the store! Serve it in a cone or a bowl, or add scoops of it to a punch bowl with soda and other fruit juices for a delicious, easy punch!
Prep Time
40 mins
Additional Time
4 hrs
Total Time
4 hrs 40 mins
Servings: 8 servings
Calories: 383 kcal
Course:
Dessert
Cuisine:
American
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 Tablespoon orange zest optional
- Drop of orange food coloring
- 1/2 cup lime juice
- 1 Tablespoon lime zest optional
- Drop of green food coloring
- 8 ounces raspberries about 1 1/2 cups fresh or frozen
Instructions
- Heat cream, milk, and sugar over medium heat, stirring frequently, until sugar is dissolved, about 5-7 minutes. Remove from heat and stir in vanilla. Cool completely. Chill well in the fridge or in an ice bath in a sealed container.
- Mean while, blend raspberries and 2 remaining tablespoons of sugar until smooth, then press through a fine mesh sieve to strain the seeds.
- When the sherbet base is thoroughly chilled, churn in an ice cream maker.
- Transfer 2/3 of the sherbet base to a bowl and stick it in the freezer. Add the orange juice and orange zest, if using, as well as a drop of orange food coloring to the remaining 1/3 of the sherbet base and churn to combine until about the consistency of soft-serve. This should only take a couple of additional minutes. Transfer to a bowl and stick in the freezer.
- Add 1/3 of the plain sherbet base back into the mixer (it's okay if some of the orange flavor is still present - they are all getting mixed together anyway in the end). Add lime juice and lime zest, if using, as well as a drop of green food coloring. Churn until the consistency of soft-serve, another 2-3 minutes. Transfer to a bowl and stick in the freezer.
- Return final 1/3 of the plain sherbet base to the mixer bowl along with the raspberry puree and churn until the consistency of soft serve.
- Take turns adding spoonfuls of each of flavor to a bread pan or other freezer-safe container, mixing them slightly, then transfer to the freezer for 4-6 hours until hardened.
Cup of Yum
Notes
- For even more intense lime and orange flavor, you can mix in 1 tablespoon each of lime and orange zest into their respective batches. It adds a texture to the sherbet that some people might not love, but we actually really enjoy it and it definitely amplifies each flavor.
- Yield: Makes about 1 1/2 quarts.
Nutrition Information
Calories
383kcal
(19%)
Carbohydrates
55g
(18%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
66mg
(22%)
Sodium
38mg
(2%)
Potassium
205mg
(6%)
Fiber
2g
(8%)
Sugar
50g
(100%)
Vitamin A
797IU
(16%)
Vitamin C
25mg
(28%)
Calcium
94mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 383
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 66mg | 22% |
| Sodium | 38mg | 2% |
| Potassium | 205mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 797IU | 16% |
| Vitamin C | 25mg | 28% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.