Rainbow Sherbet Recipe
American · Dessert · 30 min total
A vibrant, creamy frozen dessert with three fruity layers—orange, lime, and raspberry—that's perfect for hot summer days.
30
min prep
min prep
8
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 1 cup fresh orange juice (about 3 oranges)
- 1 tablespoon grated orange zest
- 1 cup fresh lime juice (about 6 limes)
- 1 tablespoon grated lime zest
- 1 cup fresh raspberries
- 1/4 cup simple syrup (from above)
- 2 cups whole milk
- 1 cup heavy cream
Instructions
- Make simple syrup: In a small saucepan, combine sugar and water. Bring to a boil, stirring until sugar dissolves. Remove from heat and let cool completely.
- Divide simple syrup into three bowls: 1/2 cup for orange, 1/4 cup for lime, and 1/4 cup for raspberry.
- For orange layer: In a bowl, combine 1/2 cup simple syrup, orange juice, orange zest, 2/3 cup milk, and 1/3 cup cream. Chill thoroughly.
- For lime layer: In a bowl, combine 1/4 cup simple syrup, lime juice, lime zest, 2/3 cup milk, and 1/3 cup cream. Chill thoroughly.
- For raspberry layer: Puree raspberries in a blender, then strain through a fine-mesh sieve to remove seeds. Combine raspberry puree with 1/4 cup simple syrup, 2/3 cup milk, and 1/3 cup cream. Chill thoroughly.
- Freeze each mixture separately in an ice cream maker according to manufacturer's instructions until soft-serve consistency.
- Layer the sherbets in a freezer-safe container: spread orange, then lime, then raspberry. Use a knife to gently swirl if desired.
- Cover and freeze until firm, at least 4 hours or overnight. Let soften slightly before scooping.
Tips
- For best texture, use an ice cream maker; still-freezing yields icier results.
- Store in an airtight container with plastic wrap pressed directly on surface to prevent ice crystals.
- Let sherbet sit at room temperature for 5-10 minutes before scooping.
AI estimate may be inaccurate · Terms