Homemade Rainbow Sherbet

5 from 1 vote

Enjoy an easy no-churn simple Rainbow Sherbet recipe with just a few ingredients for a fresh and delicous frozen dessert. The recipe uses affordable and simple ingredients for the most festive rainbow sherbet homemade treat.

Course Dessert, Snack

Cuisine American

Keyword homemade rainbow sherbet, how to make shebet, rainbow sherbet

Prep Time 20

Cook Time 0

chill time 8

Total Time 8 20

Servings servings

Calories 205kcal

Author Eileen Murphy Kelly

Equipment

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

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!

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.

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.

Recipe yields 1 quart, ½ cup serving per person.

Recipes written by Everyday Eileen are for information purposes. Eileen Kelly is not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

Nutrition