Homemade Rainbow Sherbet
A fun and colorful dessert made with fruity flavors that can be enjoyed during hot days. Control the ingredients for a healthier and tastier alternative to store-bought varieties.
Ingredients
Base Ingredients
- 1.5 cups heavy cream
- 1.5 cups whole milk
- 1.75 cups granulated sugar divided
- 1 teaspoon vanilla extract
Flavor Ingredients
- 3/4 cup orange juice freshly squeezed for best flavor
- 1/2 cup lime juice freshly squeezed for best flavor
- 8 ounces raspberries
Instructions
Preparation
- In a saucepan, combine the heavy cream, whole milk, and 1 cup of granulated sugar over medium heat. Stir until the sugar has dissolved, about 5-7 minutes.
- Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool completely.
- While the base cools, blend the raspberries with 2 tablespoons of sugar until smooth. Strain the mixture through a fine mesh sieve to remove the seeds.
Churning
- Once cooled, pour the cream mixture into an ice cream maker and churn until it reaches a soft serve consistency.
- Divide the churned mixture into three parts. Mix one part with orange juice and a few drops of orange food coloring. Mix the second part with lime juice and green food coloring. Leave the third part as is, with raspberry flavor.
Freezing
- Layer the flavors in a container, alternating between the raspberry, lime, and orange mixtures.
- Cover the container and place it in the freezer for 4-6 hours until firm.
Notes
Use fresh fruit juices for the best flavor. Adjust sweetness as desired and ensure the base is chilled completely before churning for better texture.