By I made rainbow sherbet in three flavors (orange, lime, raspberry) for a kid’s seventh birthday rainbow-themed party. Layered in a freezer container in colorful stripes. Reimbursement $30 tip $20.
The recipe is below.
Rainbow Sherbet
Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 4 hours 20 minutes (includes freezing) | Servings: 10
Ingredients
- 2 cups fresh or frozen strawberries, hulled
- 2 cups fresh or frozen mango chunks
- 2 cups fresh or frozen blueberries
- 3/4 cup granulated sugar, divided (1/4 cup per fruit layer)
- 1 1/2 cups whole milk, divided (1/2 cup per fruit layer)
- 3 tablespoons fresh lemon juice, divided (1 tablespoon per fruit layer)
- Pinch of salt per layer
Instructions
- Prepare the strawberry layer. Blend strawberries, 1/4 cup sugar, 1/2 cup milk, 1 tablespoon lemon juice, and a pinch of salt until completely smooth. Pour into a 9x13-inch pan or a large loaf pan and freeze for 1 hour, until firm.
- Prepare the mango layer. Rinse the blender, then blend mango, 1/4 cup sugar, 1/2 cup milk, 1 tablespoon lemon juice, and a pinch of salt until smooth. Pour gently over the frozen strawberry layer and return to the freezer for 1 hour.
- Prepare the blueberry layer. Rinse the blender, then blend blueberries, 1/4 cup sugar, 1/2 cup milk, 1 tablespoon lemon juice, and a pinch of salt until smooth. Pour gently over the frozen mango layer.
- Final freeze. Cover the pan with plastic wrap and freeze at least 2 more hours, or overnight, until completely set throughout.
- Scoop and serve. Remove from the freezer 5 minutes before serving to soften slightly. Scoop into bowls or cones and serve immediately. For a party, use an ice cream scoop to layer all three colors into each bowl for the full rainbow effect.
Nutrition (per serving)
Calories: 115 | Protein: 2g | Fat: 1g | Carbs: 27g | Fiber: 2g | Sodium: 35mg