Any-Fruit Rainbow Sherbet

May 16, 2022
0 Ratings
Photo by Bobbi Lin. Food stylist: Samantha Seneviratne. Prop stylist: Amanda Widis.
  • Prep time 5 hours 30 minutes
  • Cook time 15 minutes
  • makes 2 pints
Author Notes

I love sherbet so much, and love making homemade versions with fresh fruit. Unlike sorbet, sherbet is made with a flavorful base (often fruit, though it doesn’t have to be!), paired with dairy. I love a sherbet that’s a little tangy, so I include buttermilk in the base, along with milk and a little cream. The resulting sherbet is fresh, tart, and creamy—perfect for hot and humid summer days! —Erin Jeanne McDowell

Test Kitchen Notes

Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and pointing out all the mistakes to avoid along the way. —The Editors

What You'll Need
  • Fruit Bases
  • 1 1/2 cups (187 grams) raspberries (fresh or frozen)
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (115 grams) water
  • 1/2 cup freshly squeezed orange juice
  • 1/3 cup freshly squeezed lime juice
  • Food coloring, as needed (optional)
  • Sherbet Base
  • 1 1/3 cups (305 grams) whole milk
  • 3/4 cup (235 grams) heavy cream
  • 1/2 cup (115 grams) buttermilk
  • 2/3 cup (132 grams) granulated sugar
  • 3 large (65 grams) egg yolks
  • 1 teaspoon (5 grams) pure vanilla extract
  1. Prepare your fruit bases: In a small pot, combine the raspberries, sugar, and water over medium heat. Cook, stirring occasionally, until the fruit is very soft, 10 to 12 minutes. Strain through a sieve. Transfer to the refrigerator until ready to use.
  2. Squeeze the orange juice and lime juice. If desired, tint each a deeper color using food coloring. Refrigerate both juices until ready to use.
  3. In a medium pot, whisk the milk, cream, buttermilk, sugar, and egg yolks to combine. Heat the mixture over medium-low heat, stirring constantly, until it reads 165°F/75°C on a thermometer.
  4. Strain the mixture, and transfer to a covered storage container. Refrigerate for a minimum of 8 hours or until no warmer than 43˚F/6˚C. (Alternatively, cool in an ice water bath.)
  5. Place three medium bowls in the freezer to chill.
  6. Prepare your ice cream maker and churn according to the manufacturer's instructions. Divide the sherbet between the three chilled bowls. Keep two chilled while you work with one at a time.
  7. To one bowl, add the raspberry syrup and mix to combine. Place in the freezer, and add the orange juice to the next bowl, the lime syrup to the final bowl.
  8. Spoon the sherbets into an 8x8 or 9x9 inch pan a little at a time to encourage a swirled effect. Keep layering the flavors until all three are fully added to the pan, and spread into an even layer.
  9. Press a piece of plastic wrap on top, cover it, and allow it to firm in the freezer for about 4 hours before serving.

See what other Food52ers are saying.

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

0 Reviews