Rainbow Sherbert Recipe
Make Rainbow Sherbert Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Flavoring Ingredients
Method
Preparation of Base
- 1
- 2
Mix Citrus Juices
In a large mixing bowl, combine the fresh lemon juice, fresh orange juice, and fresh lime juice. Stir well to mix.
- 3
Combine Mixtures
Once the sugar syrup has cooled, add it to the citrus juice mixture. Stir until well combined.
Flavoring the Sherbert
- 4
Prepare Raspberry Base
In a separate bowl, mix the raspberry puree into one-third of the citrus mixture. Stir until fully combined.
- 5
Prepare Pineapple Base
In another bowl, mix the pineapple juice into another third of the citrus mixture. Stir until fully combined.
- 6
Add Colors
In the last third of the citrus mixture, add the blue food coloring and stir until the color is evenly distributed. In another bowl, add the green food coloring to the previously prepared pineapple base.
Freezing the Sherbert
- 7
Layer the Flavors
In a freezer-safe container, pour in the raspberry mixture first, followed by the pineapple mixture, and finally the blue mixture. Use a spoon to gently swirl the layers together for a marbled effect.
- 8
Freeze the Sherbert
Cover the container with a lid or plastic wrap and place it in the freezer. Freeze for at least 4 hours or until firm.
- 9
Serve
Once frozen, scoop out the sherbet with an ice cream scoop and serve in bowls or cones. Enjoy your homemade rainbow sherbet!