Rainbow sherbet is a colorful and fun frozen treat! The classic combination of orange, lime and raspberry is fruity and refreshing.
- Make the orange, lime and raspberry sherbet recipes separately and freeze until ready to assemble. If you have an ice cream maker with a freezer insert, plan to complete this over 3 days (you’ll need to re-freeze the base overnight after each sherbet flavor). Other types of ice cream makers can handle churning the three flavors back to back.
- If you’ve made your sherbet in advance, allow it to sit out at room temperature for about 15 minutes to make it easy to scoop. (If it’s freshly churned, skip this step.)
- Fill a loaf pan with alternating scoops of each color of sherbet, starting with a layer in the bottom of about 6 dollops (see the photos above). Then add another layer on top, and another until the container is filled. Resist the urge to stir. Smooth out the top with a spoon.
- Place in the freezer and freeze for at least 1 hour to allow it to harden to a scoopable texture (or 2 hours if working with freshly churned sherbet). Store frozen for up to 1 week: allow it to stand at room temperature for at least 10 minutes before serving to make it easy to scoop.
- Category: Dessert
- Method: Frozen
- Cuisine: Dessert
- Diet: Vegetarian
Keywords: Rainbow sherbet