Rainbow Sherbet

Perfect for cooling off on a hot day, this Rainbow Sherbet brings together sweet and tangy flavors, and creamy texture for a taste sensation everyone will love.

Course Dessert

Cuisine American

Keyword rainbow, sherbet

Prep Time 20

Chill 8

Total Time 8 20

Servings servings

Calories 487kcal

Equipment

Loaf Pan
Hand mixer
Ice Cream Scooper

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
7 ounces sweetened condensed milk ½ can

Food coloring - orange, green, pink

Instructions

Thaw each of the juice concentrates.
Once thawed, place each flavor in a separate bowl along with the corresponding zest flavor. Whisk to combine each. Set aside.
Blend the heavy cream in a large mixing bowl at high speed until it is whipped and forms stiff peaks.
Gently fold in the sweetened condensed milk until combined.
Divide the whipped cream into thirds, placing each portion of the cream into each of the concentrate bowls.
Fold each flavor until it is fully incorporated and creamy.
Add a drop or two of green food coloring to the limeade mixture, pink food coloring to the pink lemonade mixture, and orange food coloring 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.
Once thickened, combine the flavors into one loaf pan, alternating in a random pattern. Then drag a butter knife through the flavors to create swirls in the sherbet.
Cover and place the sherbet back in the freezer for at least 6 more hours or overnight until firm before serving.

Nutrition