Once your sherbet bases are at a thick, half-frozen consistency, spoon alternating flavors into a loaf pan. If the mixtures are still a bit runny after two hours are up, they’ll likely need another hour to set up fully.Īssemble the rainbow sherbet. Give the bases a mix every so often to keep them from sticking to the bowls. The flavor bases will need to chill in the freezer for a minimum of two hours before they can be combined into rainbow sherbet. If you’re using food coloring, whisk a couple of drops into the orange and raspberry bases for color. Next, stir in the cold fruit fillings (one in each bowl) until combined. Divide the dairy base evenly between three bowls. Mix the sherbet base with the fruit fillings. Once ready, it’s time to make your sherbet flavors. Prepare an ice cream base by whipping the heavy cream into stiff peaks, and folding in the condensed milk. Since it’s already frosty cold thanks to the frozen fruit, I usually make the pineapple filling as a final step just before combining the fruit mixtures with the sherbet base. Use a blender to combine the frozen pineapple and pineapple juice together with lime juice until you reach a smooth consistency. Once strained, chill the berry mixture in the fridge. Mash together the raspberries with sugar, and strain out the seeds. This is important – warm filling will melt the ice cream base that comes later on. Let the mixture cool at room temperature before moving it into the fridge to chill completely. First, you’ll simmer the orange juice in a saucepan until it’s reduced to half, then add the orange zest. The goal being a perfectly frosty, creamy rainbow sherbet (easily attainable, by the way). You’ll notice that the theme throughout this no-churn sherbet recipe is “cold”: cold ingredients, cold bases, and a cold overnight stint in the freezer. A couple of drops of pink and orange food coloring can brighten the colors of the raspberry and orange sherbet, respectively.
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