This Homemade Rainbow Sherbet recipe is a perfect summer treat for all ages. The vibrant colors make it a fun and festive dessert for any occasion.
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Why you'll love this recipe
- You only need simple ingredients so you don't have to spend a lot of money at the grocery store.
- This recipe is so easy to make even beginners can make it.
- No ice cream maker is needed, so you don't have to worry about specialty equipment.
Ingredient List
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- orange juice concentrate
- orange zest
- limeade concentrate
- lime zest
- pink lemonade concentrate
- lemon zest
- heavy cream
- sweetened condensed milk
Equipment
- Loaf Pan
- Hand Mixer
- Ice Cream/Cookie Scoops, various sizes
- Stainless Steel Mixing Bowls
- Zester
- Spatula
- butter knife
- can opener
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Place each flavor of thawed concentrate in a separate bowl.
- Add the zest to the lime and orange bowl.
- Then add the lemon zest to the pink lemonade bowl.
- Whip the heavy cream until stiff peaks form. Then fold in the sweetened condensed milk.
- Add ⅓ of the whipped cream mixture to each bowl of concentrate.
- Blend until the whipped cream is well mixed.
- Add a few drops of food coloring to each bowl.
- Mix the food coloring until you get the color desired. Chill all three bowls in the freezer for 2 hours.
- Add all the colors to a loaf pan, and then use a butter knife to gently swirl the colors.
- Place the loaf pan in the freezer for at least 6 hours or until firm.
Make ahead, storage, and freezer tips
Storage - Store homemade rainbow sherbet in a covered airtight container in the freezer for about 2 weeks.
The sherbet can keep in the loaf pan it was made in and covered with plastic wrap for up to a week.
Eileen's Tips for Success
- If you place the bowl in the freezer for 20-30 minutes before making the whipped cream, it will take less time to whip it.
- Try to swirl the colors and not mix them completely.
- For the easiest removal of your sherbet from the loaf pan, you can line it with parchment paper before you fill it.
Frequently Asked Questions
The most common flavors are orange, lime, and raspberry.
The main difference is that sorbet is typically not made with dairy, and sherbet is.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Feel free to change the flavors of the juice concentrate that you use. You can use any flavor that your family enjoys.
- You can save a little time and use Cool Whip or whipped topping instead of making homemade whipped cream.
- If you are not a fan of dyes, feel free to leave the food coloring it. It gives your sherbet a beautiful color but does not affect the taste.
Serving Suggestions
- Honey Garlic Pork Chops and Potatoes is a simple delicious meal.
- Broccoli and Cauliflower Salad is a great side dish fo summer meals and pairs well with this rainbow sherbet.
- Long Island Iced Tea is a refreshing adult beverage.
Similar recipes
If you love making homemade ice cream, you will love these ice cream recipes.
Another favorite ice cream recipe to try is this No-Churn Salted Caramel Ice Cream.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Homemade Rainbow Sherbet
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
Ingredients
- ½ cup orange juice concentrate thawed
- ½ cup limeade concentrate thawed
- ½ cup pink lemonade concentrate thawed
- 1 teaspoon orange zest
- 1 teaspoon lime zest
- 1 teaspoon lemon zest
- 1 cup heavy cream
- 3.5 ounces sweetened condensed milk
- 1-2 drops green food coloring
- 1-2 drops pink food coloring
- 1-2 drops orange food coloring
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Instructions
- Once all the concentrates have thawed, place each flavor; ½ cup orange juice concentrate, ½ cup limeade concentrate, and ½ cup pink lemonade concentrate in separate small mixing bowls.
- Zest and mix 1 teaspoon orange zest into the orange concentrate bowl. Zest and mix 1 teaspoon lime zest into the limeade concentrate bowl. Zest and mix 1 teaspoon lemon zest into the pink lemonade concentrate bowl. Set aside the three bowls.
- In a large mixing bowl, add 1 cup heavy cream. Use a hand mixer with beaters attached, begin on low speed, blend the heavy cream. Raise the hand mixer to high speed as you mix until all the cream is whipped and forms stiff peaks.
- Use a spatula to gently fold 3.5 ounces sweetened condensed milk into the heavy cream mixture.
- Divide the heavy cream mixture into thirds, folding one third of the heavy cream mixture into each of the concentrate bowls.
- Mix in 1-2 drops green food coloring to the limeade mixture. Mix 1-2 drops pink food coloring into the pink lemonade mixture. Mix 1-2 drops orange food coloring into the orange mixture.
- Place all three bowls into the freezer for 2 hours, or until the mixtures become slightly thickened and frozen.
- Transfer each mixture into a loaf pan, placing each flavor in different areas in the loaf pan. Use a butter knife to create swirls in the sherbet.
- Place this back in the freezer for at least 6 more hours or overnight until hardened.
- Remove from the freezer, scoop, serve and enjoy!
