Rainbow Sorbet
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Recipe Intro From lisathompson
This vibrant, no-churn rainbow sorbet comes together with only natural 7 ingredients and is so easy to make with a food processor. Layer the fruit flavors, then swirl together for a whimsical, refreshing treat!
Recipe Description
I absolutely love making no-churn sorbets and ice cream recipes using fresh fruit and my trusty food processor. Store-bought rainbow sorbet is usually packed with artificial flavors and food coloring, but this version highlights the natural flavors and colors of ripe fruit. This recipe requires just a little bit of planning, but the end result is so satisfying you’ll find yourself reserving space in your freezer for the inevitable next batch!
- Rainbow Sorbet Ingredients
- Ingredient Notes
- Test Kitchen Notes
- FAQs
- Recipe Card
Rainbow Sorbet Ingredients
Ingredient Notes
Frozen Fruit
I prefer to buy fresh fruits, then dice and freeze them in a single layer. You’ll have control over choosing high-quality, seasonal, fragrant fruit this way. This recipe can also be made with packaged frozen fruit, but I have noticed the flavor is never as good (this goes for smoothies, too!). For this version of my recipe I used honeydew melon, peaches, raspberries, and blueberries to ensure a contrast in colors as well as flavors, but feel free to swap out other fruits that you love!
Sweetened Condensed Milk
This ingredient is an absolute pantry staple that’s perfect for no-churn ice creams, creamy Brazilian lemonade, or rich coffee drinks. Look for an organic product made with just organic milk and sugar.
Lime Juice
I prefer to use lime juice in a lot of fruit-based recipes because it adds a more fragrant note than lemons do.
Test Kitchen Notes
Make Space
It’s good to get into the habit of clearing space in the refrigerator or freezer for recipes before you actually start. That way you won’t be stuck with semi-melted sorbet while having to rearrange the items in your freezer.
On Freezing Fruit
Fresh fruit only needs a few hours to freeze all the way through, but I like to make sure my fruit is frozen the night before just to be sure.
Slice and Dice
Be sure to cut dense fruits like melon and peaches on the smaller side (about ½” pieces). This will save you time while blending them in the food processor and you won’t need to scrape down the sides as often.
Order Up
One of my favorite features of this recipe is that if you play your cards right, you don’t have to wash out the food processor between flavors. I work from lightest color fruit to darkest color fruit (in this case, honeydew, peach, raspberry, blueberry) with great results. The flavors will be swirled and eaten together anyway, so the tiny bit of flavor transfer doesn’t make a difference.
FAQs
What's the difference between sherbet and sorbet sorbet?
In short, sorbet CAN be made with just fruit juice and sugar, while sherbet usually includes dairy. However, like in this recipe, sorbet can also include some dairy products.
What makes sorbet creamy?
Some sorbet is made with the addition of dairy products, but the creamy texture typically comes from aerating a solution of sugar and fruit juice. Fruit pulp also contributes to a creamy texture and gives sorbet body.
What does rainbow sorbet taste like?
Most rainbow sorbet or sherbet is flavored with orange, raspberry, and lime. However, most are enhanced with artificial flavors.
Recipe Card
ingredients
FOR THE RAINBOW SORBET
- 3/4 cup sweetened condensed milk
- 1 1/2 medium limes, juiced
- 1 tablespoon vanilla extract
- 2 cups diced frozen honeydew melon
- 2 cups diced frozen peach
- 2 cups frozen raspberries
- 2 cups frozen blueberries
Method
MAKE THE SWEETENED CONDENSED MILK MIXTURE
Step 1
Add the sweetened condensed milk, lime juice, and vanilla extract to a small bowl and whisk until well combined. Set aside until ready to use.
MAKE THE RAINBOW SORBET BASE
Step 1
Clear space in the freezer.
Step 2
Add the honeydew to the bowl of a food processor with ¼ cup of the sweetened condensed milk mixture.
Step 3
Blend on high speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as necessary.
Step 4
Add the honeydew sorbet layer to a loaf pan or an ice cream container, scraping the sides of the bowl well, then place in the freezer.
Step 5
Repeat step 4 with the remaining fruit and sweetened condensed milk mixture (I work in this order: honeydew, peaches, raspberries, then blueberries, so I don’t have to wash out the food processor after each flavor!)
Step 6
Use an offset spatula or a skewer to swirl the layers of rainbow sorbet, then freeze for at least 4 hours or up to overnight.
Step 7
Let rainbow sorbet sit at room temperature until slightly softened before scooping.