Homemade Rainbow Sherbet Dessert (Print Version)
Layers of tangy raspberry, orange, and lime swirled for a creamy, fruity frozen delight.
# Ingredients:
→ Base
01 -
1 1/2 cups heavy cream
02 -
1 1/2 cups whole milk
03 -
1 3/4 cups granulated sugar, divided
04 -
1 teaspoon vanilla extract
→ Orange Layer
05 -
3/4 cup orange juice
06 -
1 tablespoon orange zest, optional
07 -
Drop of orange food coloring
→ Lime Layer
08 -
1/2 cup lime juice
09 -
1 tablespoon lime zest, optional
10 -
Drop of green food coloring
→ Raspberry Layer
11 -
8 ounces raspberries (about 1 1/2 cups, fresh or frozen)
# Instructions:
01 -
Combine heavy cream, whole milk, and 1 1/2 cups of granulated sugar in a medium saucepan. Heat over medium, stirring frequently, until the sugar completely dissolves, about 5–7 minutes. Remove from the heat and stir in vanilla extract. Cool the mixture entirely, then chill in the refrigerator or over an ice bath in a sealed container until well chilled.
02 -
Blend raspberries with the remaining 2 tablespoons of granulated sugar until smooth. Strain the mixture through a fine mesh sieve to remove seeds, setting aside the smooth raspberry puree.
03 -
Once the base is thoroughly chilled, churn in an ice cream maker according to manufacturer’s instructions.
04 -
Transfer two-thirds of the churned sherbet base to a separate container and place in the freezer. To the remaining one-third in the mixer, add orange juice, orange zest if using, and a drop of orange food coloring. Churn until the mixture reaches soft-serve consistency, about 2–3 minutes. Transfer to its own container and freeze.
05 -
Return one-third of the plain sherbet base to the mixer bowl (minor flavor transfer is fine). Add lime juice, lime zest if using, and a drop of green food coloring. Churn until soft-serve consistency, approximately 2–3 minutes. Transfer to a container and place in the freezer.
06 -
Return remaining plain sherbet base to the mixer and blend in raspberry puree. Churn until it achieves a soft-serve texture.
07 -
Alternate spoonfuls of orange, lime, and raspberry sherbet into a bread pan or freezer-safe container, gently swirled to create a rainbow effect. Cover and freeze for 4–6 hours, until set and scoopable.
# Notes:
01 -
For best presentation, use gel food coloring for vibrant color without affecting flavor.