Easy Rainbow Sherbet (Print Version)

# Ingredients:

→ Citrus Concentrates & Zests

01 - ½ cup frozen orange juice concentrate, thawed
02 - 1 tablespoon fresh orange zest
03 - ½ cup frozen limeade concentrate, thawed
04 - 1 tablespoon fresh lime zest
05 - ½ cup frozen pink lemonade concentrate, thawed
06 - 1 tablespoon fresh lemon zest

→ Creamy Base

07 - 1 cup cold heavy whipping cream
08 - 7 ounces sweetened condensed milk (half of a 14 oz can)

# Instructions:

01 - Grab three separate medium bowls and set up your citrus bases. In the first bowl, combine the thawed orange juice concentrate with the orange zest. In the second bowl, mix together the limeade concentrate and lime zest. Finally, in the third bowl, blend the pink lemonade concentrate with the lemon zest. Set these aside while you work on the cream.
02 - Using a large mixing bowl, pour in the cold heavy cream and whip it with either a hand mixer or stand mixer until you see stiff peaks forming. This usually takes about 3-4 minutes on medium-high speed.
03 - Gently add the sweetened condensed milk to your freshly whipped cream. Using a spatula, fold it in very carefully - you want to keep all that lovely air you just whipped into the cream, so be gentle and patient with this step.
04 - Divide your whipped cream mixture into three equal portions. Add one portion to each of your citrus bowls, folding each one gently until the colors are evenly distributed. Take your time here - rushing will deflate the cream and make your sherbet less fluffy.
05 - Cover each bowl tightly with plastic wrap and pop them in the refrigerator. Let them chill for about 2 hours until they reach a soft-serve consistency - they should be firm but still scoopable.
06 - Take out your 9x5 inch loaf pan and start layering scoops of each flavor, creating beautiful rainbow stripes or swirls however you like. Gently press and smooth each layer to make it compact. Cover the pan and freeze for at least 6 hours, or overnight for best results.
07 - When you're ready to serve, let the sherbet sit at room temperature for about 5 minutes to make scooping easier. Use a warm ice cream scoop for the smoothest results and enjoy your homemade rainbow creation!

# Notes:

01 - For extra vibrant colors that really pop, add 1-2 drops of food coloring to each citrus mixture. Electric orange, electric pink, and electric green work beautifully for that true rainbow effect.
02 - This no-churn method means you don't need any special ice cream maker equipment - just a mixer and some patience!
03 - The sherbet will keep in the freezer for up to 2 months when properly covered, though it's best enjoyed within the first month for optimal texture.

Back