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.
Looking for specifics on the recipe? Use the table of contents to click on sections of the recipe.
Jump to:
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
As an Amazon Associate, I earn from qualifying purchases.
- orange juice concentrate
- orange zest
- limeade concentrate
- lime zest
- pink lemonade concentrate
- lemon zest
- heavy cream
- sweetened condensed milk
Equipment
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.
- In a bowl whip the heavy cream until stiff form peaks. Then fold in the sweetened condensed milk.
- Add ⅓ of the whipped cream mixture to each bowl of concentrate.
- Mix 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.
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.
Make ahead, storage, and freezer tips
Storage - Store your 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.
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.
I love any comments or questions, please feel free to leave them below.
Keep up to date with recipes by following me on:
FACEBOOK INSTAGRAM, PINTEREST, TWITTER
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
- 1 teaspoon orange zest
- ½ cup limeade concentrate thawed
- 1 teaspoon lime zest
- ½ cup pink lemonade concentrate thawed
- 1 teaspoon lemon zest
- 1 cup heavy cream divided into ⅓ cup each
- 3.5 ounces sweetened condensed milk
Instructions
- Once all the concentrates have thawed, place each flavor in a separate small mixing bowl.
- Zest and mix 1 teaspoon of orange into the orange concentrate bowl. Zest and mix 1 teaspoon of lime into the limeade concentrate bowl. Zest and mix 1 teaspoon of lemon zest into the pink lemonade concentrate bowl. Set aside the three bowls.
- In a large mixing bowl, add the heavy cream. Use a hand mixer with beaters attached to blend the cream, and begin on low speed. Raise to high speed as you mix until all the cream is whipped and forms stiff peaks.
- Use a spatual to fold in the sweetened condensed milk gently until combined.
- Divide the heavy cream mixture into thirds, placing one third of the cream into each of the concentrate bowls.
- Fold this into each concentrate until incorporated and creamy.
- Add a drop or two of green food dye to the limeade mixture, pink food dye to the pink lemonade mixture, and orange food dye to the orange mixture.
- Mix thoroughly until combined.
- Place all three bowls into the freezer for 2 hours, until the mixtures become slightly frozen and thickened.
- 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!
